Tangy Brussels Sprouts With Apple

1. 1

   Prepare the brussels sprouts: chop off and discard the ends and slice vertically.

2. 2

   In a large skillet, heat the olive oil over medium heat.

3. 3

   Add lardons and cook for 4-5 minutes, until lightly browned.

4. 4

   Add apple and cook until it begins to soften, 3-4 minutes.

5. 5

   Deglaze the pan with the white wine, cooking for 1 minute.

6. 6

   Add sliced brussels sprouts and mix well. Cook for 4 minutes, stirring at regular intervals.

7. 7

   Add broth and stir well. Cook another 3-4 minutes, until all liquid has been absorbed and the mixture begins to stick a bit to the pan.

8. 8

   Salt and pepper to taste -- I recommend lots of peppers. Serve hot or at room temperature.

* Per serving · 4 servings · Values may vary.

No additional tips available.