Brown Sugar-Maple Apples and Sprouts

Honeycrisp apples add a sweet and juicy bite to this flavorful side dish. Pair it with Mustard Glazed Pork Chops for a pleasing fall dinner.

Brown Sugar-Maple Apples and Sprouts
Yields: 4 servings
  • 4 slices thick-cut bacon, chopped
  • 1 pound Brussels sprouts, trimmed and halved
  • 2½ cups (¼-inch-thick) sliced Honeycrisp apples (about 1 medium apple)
  • 3 tablespoons firmly packed dark brown sugar
  • 2 tablespoons pure maple syrup
  • 4 teaspoons apple cider vinegar
  • 1¾ teaspoons kosher salt
  • ½ teaspoon ground black pepper
  1. a 12-inch enamel-coated cast-iron skillet, cook bacon over medium heat until crisp. Remove bacon using a slotted spoon, and let drain on paper towels, reserving 2 tablespoons drippings in skillet.
  2. Add Brussels sprouts and apples to skillet; cook, stirring occasionally, until Brussels sprouts are lightly browned and crisp-tender, 7 to 8 minutes. Add brown sugar, maple syrup, vinegar, salt, and pepper; cook until Brussels sprouts are tender and sugar is dissolved, 3 to 4 minutes. Sprinkle with bacon. Serve immediately.



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