Sautéed Brussels Sprouts with Bacon and Apple
Sautéed Brussels Sprouts with Bacon and Apples are a quick and easy side dish for weekdays or Sunday dinners. It goes especially well with roast pork or pork chops!This article contains affiliate links for the products and ingredients that I use and love. You can read my full disclosure here. Please support What The Fork […]

Sautéed Brussels Sprouts with Bacon and Apples are a quick and easy side dish for weekdays or Sunday dinners. It goes especially well with roast pork or pork chops!

Overhead shot of sautéed Brussels sprouts with bacon and apple in a white serving bowl

This article contains affiliate links for the products and ingredients that I use and love. You can read my full disclosure here. Please support What The Fork Food Blog so I can continue to provide you with gluten free gluten free recipes ♥

Brussels sprouts are a vegetable that many people either love or hate. Believe me, this recipe can convert all skeptics. I'm not here to defend the soggy Brussels sprouts you smoke in a bag and leave unsalted. The secret success of this sautéed Brussels sprouts recipe is the salted bacon and the tangy apple.

Any recipe that involves bacon is a win in my book!

It could be the recipe that you can take to all family reunions and holiday potlucks this year. The mix of flavors on this Brussels sprout side will pair beautifully with other festive dishes.

Now before we start. I wanted to share a few facts about Brussels sprouts that will make you want to make them part of your meal plan at least once a week.

Brussels sprouts sautéed with bacon in a cast iron skillet before cooking

Did you make this recipe? Leave a rating and let me know in the comments! You can also leave a photo / comment on this Pin for others to see.

5 things you need to know about this Brussels sprouts recipe:

  1. It's done "Brussels sprouts" although everyone is looking for "Brussels sprouts" because they are grown in Belgium.
  2. An 80g serving of Brussels sprouts contains four times more vitamin C than an orange. Four times!
  3. A cup of Brussels sprouts is only 26 calories.
  4. Brussels sprouts have a nutritious punch. Just under an ounce of Brussels sprouts contains 5 grams of fiber and 5 grams of protein!
  5. If you smell sulfuric every time you cook Brussels sprouts, it's a sure sign that they have been overcooked.

Brussels sprouts sautéed with bacon cooked in a cast iron pan

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Key ingredients for Brussels sprouts and bacon

  • Brussels sprouts
  • Bacon
  • Honey
  • Apple
  • Pumpkin seeds
  • Olive oil
  • Salt
  • Pepper

ingredients for Brussels sprouts sautéed with bacon and apple


Equipment needed to make pan-fried Brussels sprouts

  • Large non-stick skillet
  • Big bowl
  • Rubber spatula
  • Serving dish

Image of collage of Brussels sprouts with bacon and mixed apples


How to cook Brussels sprouts on the stove

Step 1. Heat olive oil in a large non-stick skillet over medium heat. Add the Brussels sprouts and bacon.

2nd step. Cook for about 10 minutes, stirring occasionally, until the bacon is cooked through and crispy.

Step 3. Pour in the honey and cook for 1 minute. Remove from fire.

Step 4. In a large bowl, combine the apple, pumpkin seeds, Brussels sprouts, salt and pepper. Taste and adjust the flavor. Serve immediately as a side dish.

Sauteed Brussels sprouts with bacon and apple in a white serving bowl being served with a silver serving spoon


Tips for cooking Brussels sprouts

  • Roast or sauté them a little longer than you might think so they aren't hard in the middle. The edges will start to brown, but don't worry! The flavor seeps in for that extra minute on the pan or in the pan.
  • If you are looking for crispy Brussels sprouts, make sure they are dried thoroughly after rinsing and preparing them.
  • Don't be afraid to use bold flavors. Brussels sprouts are notoriously bitter. Just think of it as having a blank canvas to throw in different textures and flavors!

Other gluten-free side dishes to try

Sauteed Brussels sprouts with bacon and apple in a white serving bowl


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Overhead shot of sautéed Brussels sprouts with bacon and apple in a white serving bowl

Sauteed Brussels sprouts with bacon and apple

Yield: 6

Preparation time: 5 minutes

Cooking time: 12 minutes

Total time: 17 minutes

Sautéed Brussels Sprouts with Bacon and Apples are a quick and easy side dish for weekdays or Sunday dinners. It goes especially well with roast pork or pork chops!

Ingredients

  • 3 medium red apples (280 g), sliced
  • 5 cups (450 g) frozen Brussels sprouts, thawed
  • 150 g cubed bacon
  • 1/4 cup honey
  • 1/4 cup (35 g) pumpkin seeds
  • 3 tablespoons of olive oil
  • 1/2 teaspoon of salt
  • 1/2 teaspoon of black pepper

Instructions

  1. Heat olive oil in a large non-stick skillet over medium heat. Add the Brussels sprouts and bacon. Cook for about 10 minutes, stirring occasionally, until the bacon is cooked through and crispy.
  2. Pour in the honey and cook for 1 minute. Remove from fire.
  3. In a large bowl, combine the apple, pumpkin seeds, Brussels sprouts, salt and pepper. Taste and adjust the flavor.
  4. Serve immediately as a side dish.

Notes

  1. Make it vegetarian by replacing the bacon with 200 g of portobello mushrooms.
  2. Honey can be used in place of maple syrup.
  3. Fresh Brussels sprouts can be used instead of frozen, they just need to cook a little longer.
  4. The apples can be cooked with the bacon and Brussels sprouts if you prefer.

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Nutritional information:
Yield: 6
Amount per serving:Calories: 274

Nutritional value is estimated and is not always accurate. Please consult a physician or nutritionist if you have special dietary needs. Calories based on 6 servings.

Did you make this recipe? Leave a rating and let me know in the comments! You can also leave a photo / comment on this Pin for others to see.


A little time put into preparation makes for an enjoyable evening. Drinking cocktails should be a fun and relaxing experience, so take a while to think about ingredients in advance, to avoid any rushing around last minute.

One of the foundations of many cocktails is sugar syrup. This can be prepared in advance. Here’s my tip for easy to prepare simple syrup : Add 200 gm white sugar to 200 ml boiling water. Stir till sugar is dissolved, and liquid is clear. Allow to cool then bottle

If you mix lemon juice 50 : 50 with simple syrup, you should have a solid mid-line sweet-sour balance. But remember, every palate is different. to find your own point of balance, mix 15ml fresh lemon juice with 15ml simple syrup, and then dilute the mix with up to 90ml water. Congratulations, you’ve just made fresh lemonade ! If this tastes too sweet or too sour, adjust by adding a little more citrus or syrup. Using this method of calibration, you can adjust any petit cocktail recipe to suit your own palate.

Ice is the single most over-looked ingredient at any home bar - you’ll be surprised how much you can go through. Cocktails need ice like baking needs ovens. If popping to the shops for ice isn’t an option right now, keeping a freezer bag topped up with ice will ensure you don’t run out unexpectedly. For best quality home-made ice, try using a silicone ice tray with a lid, to prevent your ice from absorbing unpleasant odours. And wash your ice tray after each use.

Where possible always go for premium spirits, the freshest herbs, and the best juices you can get your hands on. For instance, the taste difference between cheap juice and pressed juice is more than worth the small extra expense.

Try to use glassware appropriate to your drinks. It’s entirely possible to drink a martini from an old coffee mug, but that misses the point of drinking a martini !

If you can make a Whiskey Sour, you can make a Daiquiri. If you make a mean Negroni, you can riff on a Boulevardier. Once you’ve mastered the Manhattan, have some fun in Brooklyn on your way to Martinez. Cocktails exist in family trees. Once you are comfortable the basics of each category the world is your oyster !

You can pre-mix punches in advance - an old trick from the godfathers of bartending in the 19th century. You can bottle punch and store it in the fridge, ready to use on the day, or later that week. If done properly, quality and consistency are assured. If your punch has a fizzy ingredient, such as clairette, only add this your glass just before serving.

If you follow the Punch Ratio, you can’t go far wrong : 1 part sour ( citrus ) 2 parts sweet ( simple syrup ) 3 parts strong ( spirit ) 4 parts weak ( juices etc ) And don’t shy away from warm spices such as cinnamon, cardamom, nutmeg and mace, to make that punch really sing. Don’t have those spices to hand ? No problem, a few dashes of Angostura bitters will do the trick.

We all have a few unloved ingredients lying around that need using up. For instance, that last bit of red wine in the bottle ? Try drizzling it over your Whisky Sour, and voila, you’ve got yourself a delicious New York Sour ! Do you have some nice but neglected spice mix in the kitchen ? Try mixing a teaspoon or two into your simple syrup as it cools to give your next petit cocktail an added dimension. Seasonal fresh herbs make a wonderful aromatic petit cocktail garnish.

So now, you’ve hit your stride and you’re getting creative in your home bar. Great ! Our top tip for cocktail creation ? Write down the exact specifications as you are making it. It’s not always easy to perfectly recall the recipe for that killer petit cocktail the next day !

If all this sounds like a bit of a chore, then keep an eye open for delivery services available from many local cocktail bars. After all, with the finer things in life, it’s nice to sit back, relax and let the professionals do all the work.

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