Most of the components of this vegetable dish can be done ahead; the bacon and the apple/onion mixture up to two days ahead, as well as trimming, quartering, and precooking the sprouts. All that needs to be done on the day of the dinner is a quick stir-frying of the Brussels sprouts and warming up of the apple/onion mixture. Make sure to use peppered bacon; although it’s a little more expensive, it adds a little heat and spice. No one will be bored, and even though the recipe makes quite a bit - enough for 12 vegetable servings - there will be no leftovers.
12 ounces thick-sliced peppered bacon
1 medium onion, quartered and sliced
2 apples, peeled, cored, and sliced
1 cup fresh cranberries
3 tablespoons frozen apple juice concentrate
2 teaspoons granular chicken bouillon
2 pounds Brussels sprouts
- Chop the bacon and cook in a large skillet until crisp and browned; remove the bacon from the pan to paper towels to drain.
- Pour off and reserve the bacon fat.
- Add 3 tablespoons bacon fat to the skillet along with the sliced onion, apple slices, and cranberries.
- Stir-fry over medium heat until the vegetables are softened.
- Add the apple juice and sprinkle with the granular bouillon.
- Stir over medium heat until the liquid is absorbed.
- Meanwhile, cut the brown stems off the Brussels sprouts, remove any bad leaves, and quarter them lengthwise.
- Place them in a microwaveable container and microwave 4 minutes.
- Add 3 tablespoons of the reserved bacon fat to a large skillet or stir-fry pan.
- Turn the heat to medium-high, add the Brussels sprouts, and stir-fry for a minute or two until crisp-tender.
- Mix with the onion/apple mixture and serve.
Amount Per Serving
Calories 123 Calories from Fat 48
Percent Total Calories From: Fat 39% Protein 19% Carb. 43%
Nutrient Amount per Serving
Total Fat 5 g
Saturated Fat 2 g
Cholesterol 8 mg
Sodium 219 mg
Total Carbohydrate 13 g
Dietary Fiber 2 g
Sugars 0 g
Protein 6 g
Vitamin A 14% Vitamin C 118% Calcium 0% Iron 7%