Servings: 6
Preparation Time: 30 minutes
Start to Finish Time: 1 hours
If you’re seeking a rustic side dish with bold flavors and seasonal appeal, Braised Brussels Sprouts with Apple, Bacon, and Mustard is an excellent choice. This recipe brings together elements of hearty European comfort food, drawing inspiration from the rich culinary traditions of Belgium and Germany, where Brussels sprouts, apples, and mustard are staple ingredients.
A Marriage of Savory and Sweet Flavors
What makes this dish truly special is the perfect harmony of savory and sweet. The smoky, crispy bacon provides a rich umami foundation, while sweet, tender chunks of Fuji apple balance the bold flavors beautifully. As the Brussels sprouts braise, they soak up the bacon fat and butter, creating a luxurious depth of flavor. The addition of cider vinegar and apple juice offers a bright, tangy note that cuts through the richness, elevating the dish to something truly memorable.
A Touch of Mustard for a Flavor Boost
Whole-grain mustard adds a delightful tang and slight texture that complements the creamy butter and savory bacon. This ingredient, a hallmark of European cuisine, lends the dish a sharp, slightly spicy edge that rounds out the flavor profile. Combined with the natural sweetness of the apples, it creates a vibrant taste that keeps you coming back for more.
Seasonal Comfort with a Twist
This dish is perfect for chilly autumn and winter evenings when you crave something hearty yet fresh. Brussels sprouts are a quintessential cool-weather vegetable, and when paired with apples and bacon, they shine as the star of any meal. Whether you’re serving it as a weeknight side or as part of a holiday feast, it brings warmth and comfort to the table.
Cooking Tips for Perfect Braised Brussels Sprouts
To ensure perfectly braised Brussels sprouts, quarter them evenly so they cook uniformly. Thick-cut bacon is recommended for a hearty texture and more pronounced smoky flavor. When slicing the onion, aim for thin, delicate strips that will meld seamlessly with the sprouts as they cook.
Adding the diced butter in small increments throughout the cooking process helps achieve a creamy finish. Don’t skip the cider vinegar—it brightens the dish and balances the richness of the butter and bacon.
A Versatile Side Dish for Many Occasions
Braised Brussels Sprouts with Apple, Bacon, and Mustard pairs wonderfully with roasted meats like pork, chicken, or turkey. It can also stand on its own as a satisfying vegetarian dish by omitting the bacon and adding toasted nuts for texture.
Whether you’re inspired by its European roots or drawn to its bold, balanced flavors, this dish is sure to become a favorite in your seasonal recipe collection. Give it a try, and savor the delightful combination of smoky, sweet, and tangy in every bite.
Ingredients:
4 strips bacon, thick sliced, sliced into 1/2″ pieces
2 pounds Brussels sprouts, trimmed and quartered (see TIPS)
1/2 cup onions, thinly sliced
1/4 cup apple juice, unsweetened
2 tablespoons mustard, whole grain
1 each Fuji apple, cored and diced
4 tablespoons unsalted butter, diced
2 tablespoons cider vinegar
1 dash salt
1 dash pepper
Instructions:
Cook bacon in a large sauté pan over medium heat until crisp, about 12-15 minutes. Transfer bacon to a paper-towel lined plate, then increase the heat to high.
Add Brussels sprouts and onion to drippings and cook until sprouts begin to brown, about 8-10 minutes; season with salt.
Deglaze pan with apple juice, scraping up any brown bits on bottom.
Add mustard, cover, reduce heat to medium-low, and cook sprouts until nearly fork tender, 6 minutes.
Add diced apple, cover and cook until tender, 3 minutes.
Stir in butter, vinegar and bacon, then season with salt and pepper.
Braised Brussels Sprouts with Apple, Bacon, and Mustard is a hearty and flavorful side dish that perfectly balances savory, sweet, and tangy elements. Tender Brussels sprouts are slowly braised with smoky,
crispy bacon and sweet, caramelized apple slices. A touch of whole-grain mustard brings a delightful sharpness that cuts through the richness, creating a well-rounded dish. The bacon fat infuses the
sprouts with an irresistible depth of flavor, while the apples provide a touch of natural sweetness that enhances the dish’s complexity.
TIP: CUTTING SPROUTS: If Brussels sprouts are on the small side, halve them instead of quartering so they’ll cook in the listed amount of time.
TIP: Do not try to double-up this recipe unless you have a very large sauté pan with a lot of surface space or cook in 2 batches. The Brussels sprouts need to brown. The browning occurs as the sprouts meet the surface of the pan
NOTE: FOR VEGETARIAN: For a vegetarian alternative, omit the bacon and add toasted walnuts or pecans for a crunchy contrast.
Serving Ideas: This is probably not the dish to serve with seafood. The vinegar and apple make the dish “tart”. It should probably be served with German foods such as sauerbraten. pairs beautifully with roasted or grilled pork, chicken, or turkey. Serve this dish alongside a creamy mashed potato or wild rice pilaf for a well-balanced meal.
Per Serving (excluding unknown items): 243 Calories; 15g Fat (53.4% calories from fat); 8g Protein; 22g Carbohydrate; 7g Dietary Fiber; 33mg Cholesterol; 284mg Sodium; 9g Total Sugars; trace Vitamin D; 78mg Calcium; 2mg Iron; 714mg Potassium; 154mg Phosphorus. Exchanges: .