1 pound Brussels sprouts
1/4 pound bacon, diced
2 tablespoons butter
1 red onion, thinly sliced
1 Fuji apple, peeled and diced
2 tablespoons apple cider vinegar
1 cup vegetable stock
Salt and pepper
rinse, dry, remove ends of Brussels sprouts, cut in half and thinly
slice. Set aside.
In a large skillet, cook bacon over medium heat until just crisp, about 10
minutes. Set cooked bacon aside.
Drain fat from skillet and reserve for another use. Turn heat to medium-high
and add butter. When butter stops foaming, add onions and cook until they
begin to brown, about 7 minutes. Add sliced sprouts and toss. Continue
cooking until sprouts begin to brown, then add apple. Stir in vinegar and
scrape up browned bits from the bottom of the skillet. Add stock and cook
until liquid is almost completely reduced, about 5 minutes. Add reserved
Taste for seasoning and serve hot.