Just like clothing, different types of food go in and out of style. Presently, Brussels Sprouts are “in,” probably due to their high nutritional values along with antioxidants, and other good things, or possibly because they were mentioned often throughout the Harry Potter books. They’re also more readily available at grocery and warehouse stores. For those looking for a delicious and unique vegetable dish to serve at dinners from Thanksgiving through New Year’s, this recipe for Holiday Brussels Sprouts uses seasonal ingredients and is showstopper beautiful. Most of the new recipes for Brussels sprouts call for stir-frying them until just crisp tender, rather than boiling them until they are unidentifiable as in the past; this dish is no exception. It combines a flavorful mix of bacon cooked with apples, onions, and cranberries that are tossed with crisp Brussels sprouts just before serving.

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 Servings


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

1. Chop the bacon and cook in a large skillet until crisp and browned; remove the bacon from the pan to paper towels to drain.
2. Pour off and reserve the bacon fat.
3. Add 3 tablespoons bacon fat to the skillet along with the sliced onion, apple slices, and cranberries.
4. Stir-fry over medium heat until the vegetables are softened.
5. Add the apple juice and sprinkle with the granular bouillon.
6. Stir over medium heat until the liquid is absorbed.
7. Meanwhile, cut the brown stems off the Brussels sprouts, remove any bad leaves, and quarter them lengthwise.
8. Place them in a microwaveable container and microwave 4 minutes.
9. Add 3 tablespoons of the reserved bacon fat to a large skillet or stir-fry pan.
10. Turn the heat to medium-high, add the Brussels sprouts, and stir-fry for a minute or two until crisp-tender.
11. 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%