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750 g brussels sprouts, about 7 cups
4 slices bacon
1 apple
2 tbsp maple syrup
1/4 tsp salt
1/4 tsp freshly ground black pepper
Bring a large pot of salted water to a boil. Fill a large bowl with ice water. Trim brussels sprouts and cut a shallow "x" in bottom of each. Slice bacon into 1/2-inch (1-cm) pieces. Peel apple, if you like, and remove core. Then slice into 1/2-inch (1-cm) wedges. Place brussels sprouts in boiling water and cook just until tender-crisp, from 5 to 6 minutes. Immediately plunge into ice water to cool. When cooled, cut in half and pat dry with paper towels.
Meanwhile, cook bacon in a large frying pan set over medium heat until lightly browned, from 3 to 4 minutes. Add apple and stir constantly just until hot, about 2 minutes. Add brussels sprouts, maple syrup, salt and pepper. Stir frequently until brussels sprouts are warmed through and lightly glazed, from 3 to 5 minutes. Serve immediately.
Calories 157, Protein 4.2g, Carbohydrates 17.4g, Fat 9.4g, Fibre 5.3g, Sodium 494mg.
Even if you're not a fan of brussels sprouts, you'll be surprised by the sweet appeal of these mapley bites--they're delicious mixed with bacon and apple slices. For big feasts, this recipe can easily be doubled--just use two frying pans.
After cutting and drying brussels sprouts, cover and refrigerate up to 2 days. Bacon can be sliced and refrigerated, but do not cook it.