Brussels Sprouts with Apples and Bacon

• servings: 6 servings
• total time: 30 minutes

Ingredients

3 tablespoons cider vinegar

2 tablespoons extra-virgin olive oil

2 teaspoons whole-grain mustard OR dijon mustard

Kosher salt and ground black pepper

3 crisp, sweet apples, such as Honeycrisp or Gala, unpeeled, quartered and cored

1 pound Brussels sprouts, trimmed

1 medium shallot, halved lengthwise

4 ounces bacon, chopped

Directions

In a small bowl, whisk together the vinegar, oil, mustard, ½ teaspoon salt and ¼ teaspoon pepper; set aside.

In a food processor with the slicing disk, slice 2 of the apples; transfer to a small bowl.

Using the same slicing disk, slice the remaining apple, sprouts and shallot; set the mixture aside separately from the first 2 sliced apples.

In a 12-inch skillet over medium, cook the bacon, stirring, until browned, 5 to 6 minutes; using a slotted spoon, transfer to a paper towel-lined plate.

To the fat remaining in the skillet, add the 2 sliced apples; cook over medium, stirring occasionally, until softened, 4 to 5 minutes. Add the sprouts mixture and cook, stirring occasionally, until the sprouts are tender-crisp, 5 to 6 minutes. Off heat, toss in the dressing and bacon. Taste and season with salt and pepper.

Notes

Maybe another slice of bacon

Cook Brussels a little shorter time than suggested

Make sure the apples are thick enough

Cut back on the vinegar a bit