- 1 stalk fresh brussels sprouts (about 1 1/2 pounds)
- 2-3 slices good bacon, diced
- 1 small onion, sliced (optional)
- 1 cooking apple, peeled, cored, and chunked
- About a cup of apple cider
- 2 tablespoons pure maple syrup
- Salt to taste
Wash sprouts and cut from stalk. Cut sprouts in half, discarding any withered exterior leaves.
In heavy skillet, saute bacon until crisp. Remove from skillet, leaving about 2 tablespoons of bacon fat in pan; set cooked bacon aside.
Add sprouts and onion, if using, to hot pan and saute until they begin to soften. Add 1/2 cup of cider, maple syrup, and apple chunks and let braise for a few minutes, stirring occasionally. Add more apple cider as necessary.
When sprouts, onion, and apples are softened to your liking and cider is reduced, turn into serving dish and garnish with reserved bacon.