Joy of Cooking Recipe: Wilted Brussels Sprouts with Bacon and Apple

Megan Scott is the newest member of the JOY clan. After meeting John Becker in Asheville, North Carolina, she was warmly welcomed into the family and the happy couple was married on September 29, 2012. After graduating with a degree in French literature, Megan worked in a bakery where she honed her pastry skills and developed a passion for high-quality baked goods of all kinds. This experience with fast-paced industrial kitchen work inspired her to create her farmer's market baking business, The Little Blue Baking Company. Megan's work for JOY involves a little bit of everything. She is JOY's blogger-in-residence, she works with John on digital projects, newspaper articles, and food photography, and has spearheaded the Joy of Cooking's kitchen garden and flock of chickens. During her time off, she maintains a lively sourdough starter, sews, spins wool, and does yoga.

JOY05_400Despite the constant skepticism, brussels sprouts are, in fact, a tasty vegetable. When prepared properly, brussels sprouts can stand out amongst all other veggies and be a holiday crowd pleaser… most especially when they’re combined with bacon.

*Serves 8 to 12

Cook in a large skillet over medium heat until most of the fat has been rendered and the bacon is crisp:
6 slices bacon
Meanwhile, shred as you would cabbage:
1 pound Brussels sprouts
Place the sprouts in a large bowl and toss with:
1 tart apple, finely diced
When the bacon is cooked, remove it to a paper towel-lined plate. Drain off all but about 3 tablespoons of the drippings. Add to the skillet:
2 large shallots or 1 medium onion, minced
Cook, stirring, until translucent, about 5 minutes. Add:
1 tablespoon yellow mustard seeds
Stir to coat with oil. Add:
1/2 cup apple cider vinegar
2 tablespoons sugar or brown sugar
Scrape the browned bits off the bottom of the skillet, and pour the vinegar over the sprouts in the bowl. Toss to combine. Crumble the bacon and add it to the bowl. Add salt and pepper to taste. Serve warm or at room temperature.

Joy of Cooking

Joy of Cooking

by Irma S. Rombauer

  • Get Joy of Cooking
  • Get Joy of Cooking
  • Get Joy of Cooking
  • Get Joy of Cooking

Image courtesy of John Becker

More Stories >