Ingredients
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2 slices thick-cut bacon, chopped
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1 pound Brussels sprouts, trimmed and quartered
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1 Gala or Fuji apple, chopped
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¼ teaspoon kosher salt
Instructions
Place the chopped bacon in a sauté pan over low heat. Cook for 4–5 minutes, stirring occasionally, until crisp.
2. Set Aside the Bacon
Transfer the cooked bacon to a paper towel-lined plate to drain excess grease. Leave the bacon drippings in the pan to flavor the vegetables.
3. Add the Brussels Sprouts and Apples
Add the quartered Brussels sprouts, chopped apple, and kosher salt to the pan. Increase the heat to medium-high and sauté for 1 minute, stirring to coat everything in the bacon drippings.
4. Cover and Cook
Cover the pan and cook for another 5–7 minutes, stirring occasionally if needed, until the Brussels sprouts are fork-tender. If the pan becomes too dry or the sprouts begin sticking, add a small splash of water.
5. Add the Bacon and Serve
Stir the cooked bacon back into the pan. Taste and adjust the seasoning if needed, then serve hot.
Notes
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Choose firm apples: Gala and Fuji apples hold up well during cooking and add a naturally sweet flavor.
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Cut evenly: Quartering the Brussels sprouts into similar-sized pieces helps them cook at the same rate.
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Keep the bacon drippings: They add plenty of flavor, so there’s no need to wipe out the pan after cooking the bacon.
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Adjust the texture: Cook a little longer if you prefer softer Brussels sprouts, or uncover the pan for the final minute to let excess moisture evaporate.
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Taste before adding salt: Bacon already contributes saltiness, so you may not need extra seasoning.
