*Because this didn’t quite make it over when I switched blog platforms 3 years ago and it’s still cold enough to justify bacon for dinner.*
If you think you don’t like Brussels sprouts, this dish may change your mind.
Apple and Brussels Sprouts Hash
1 small container Brussels sprouts, washed and halved (with outer leaves removed)
1 medium yellow onion, diced
1 package bacon
1 peeled apple, diced
2 – 3 Tbsp. maple syrup (plus extra, to taste)
olive oil, to saute
salt and pepper, to taste
1) Preheat the oven to 350 F, place the halved sprouts on a tinfoiled baking sheet, drizzle heavily with olive oil, and stick them in the oven for about 30 minutes, or until the sprouts are charred without and tender within.
2) While the sprouts roast, pour some olive oil in a pan over medium heat. When the oil starts to make ripples, add the…
onions and apples. Let them sautee for about 10 minutes, or until the onions are translucent and the apples start to turn golden.
3) Add the bacon
and sautee for about 20 minutes, or until the bacon is brown and crispy, the onions are sweet, and the apples are soft. You want really nice, crunchy bacon here to contrast with the soft elements in the dish, but don’t turn up the heat. The point is to render the fat slowly so the bacon cooks evenly without being black on the edges and raw in the middle.
4) When the sprouts are done (just taste them…when there is a tiny bit of resistance to your teeth, they are done), take them out and add them to the pan.
5) Add the Brussels sprouts and maple syrup to the pan. Stir the ingredients around gently, so you don’t break the sprouts apart but so that the maple syrup melts into all of the components.
6) Taste for maple syrup, salt and pepper and serve!
This is a side dish for people who love sweets. The apples, onions, and maple syrup make this positively sugary. In fact, I add a heavy dose of pepper to balance out the sweetness, though my sister likes it au naturale. The crispy bacon mimics the crispy sprouts, and the entire mixture is a sweet, salty, crunchy, and tender delight.
I could top this with a fried egg, or it is also delicious over a baked sweet potato.
Might as well eat it now, since it’s obviously going to snow until July.