Ingredients
- 1 large honey crisp, gala, or pink lady apple
- 1 lb brussels sprouts, washed and dried
- 4 slices center cut bacon
- 1 tbsp. olive oil
- one large shallot, chopped (roughly 1/4 cup)
- 3/4 cup chicken stock (or bone broth)
Instructions
- Trim brussels sprouts by removing the outer leaves and stems and cutting in half. Core the apple and chop it roughly.
- Bring a 12 inch skillet (cast iron, if you have it) to medium-high heat. Cook 4 slices of bacon until crispy. Remove bacon and drain bacon drippings. Reserve in glass jar in the refrigerator for future recipes if you like. Wipe out skillet.
- Add olive oil to skillet and return to medium-high heat. Add chopped shallots and sautée for 1-2 minutes, until fragrant.
- Add brussel sprouts and sautée for 3-4 minutes before adding chopped apples. Sautée 2-3 more minutes until slightly browned. Add 3/4 cup of chicken stock and bring to a boil.
- Crumble bacon and add to the skillet. Stir and let simmer until the stock has mostly evaporated. Salt and pepper to taste (I added pepper but no salt. The bacon and chicken stock had lended the dish plenty of salt already. Check before you add!)
Notes
Eating Whole30? Make sure your bacon and chicken stock are Whole30-approved. Sub the chicken stock for bone broth!
