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Brussels Sprouts with Bacon and Cheese

2 lbs
1 cup
¼ t

6 to 8 slices
2 large
1 t
2 small

½ cup
pinch
Brussels sprouts
water
salt

bacon
shallots (or 1 medium onion)
salt
apples - shredded

parmesan cheese
nutmeg (optional)
Picture
  • Cut off stem end of the sprouts and remove yellowing outer leaves.  Cut each sprout in half from top to bottom.
  • Cook first set on medium high heat until they are fork tender (about 5 minutes) and set aside.

  • Cook bacon until crisp.  Remove bacon and set aside to cool and crumble.
  • Fry shallots in same pan using 1 to 2 T of bacon fat (discard the rest).  Leave the crusty bacon fond in the pan but scrape it up into the onions to prevent burning.
  • Add salt and apples and cook for 1 more minute.
  • Add pre-cooked Brussels sprouts to heat through.  Toss with cheese, nutmeg, and crumbled bacon.  Fry pan will be easer to clean if you add the cheese in the serving bowl.

  • Yield:  6 to 8 servings
  • Source:  Modified from Alton Brown
Category:  American                                                                                                                                                            Modified 1/4/13
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