Turkey bacon rounds out the hearty dish.
Not all apples are created equal and Honeycrisps are one of the most phytonutrient-rich varieties. If they're not in season, Fujis will work. Here, San Francisco-based chef Lynda Marren of Just Add Salt uses them to add sweetness to Brussels sprouts.
Ingredients
Directions
Step 1
Heat 2 tablespoons of olive oil in a large cast-iron skillet over medium-high heat. Add the turkey bacon and onion and sauté until the latter is caramelized, about six minutes. Using a slotted spoon, transfer bacon and onions to a large bowl.
Step 2
Place Brussels sprouts cut-side down in the same skillet, spreading them out in a single layer. Brown well on one side before stirring, about six minutes. Add salt and pepper; stir and cook until soft on the outside but still firm inside, about six more minutes; transfer sprouts to the bowl with the bacon and onions.
Step 3
Add apples to the same hot pan and brown for three minutes on each side, then add the chicken stock and vinegar to the pan; reduce heat to low. Add all ingredients except sage back into pan, and cook for two to three minutes. Remove from heat, transfer to a bowl, and sprinkle with chopped sage.
Photography and styling by Julia Gartland