Brussels sprouts with bacon and apples
4 servings
15 minutes
Brussels sprouts with bacon and apples is a refined dish of European cuisine that combines the tenderness of vegetables, crispy bacon, and a light tartness of apples. Popular in Belgian gastronomy, Brussels sprouts become tender when boiled and then absorb the aroma of bacon and fresh thyme. The addition of apples gives the dish an interesting sweet-sour note, making it particularly balanced in flavor. It is an ideal side dish for meat dishes or a standalone warm meal that warms you on cool days. This culinary union of flavors demonstrates the European love for harmonious combinations and fresh seasonal ingredients. Serve hot, enjoying the richness of textures and deep flavors!
1
Clean the cabbage and cut each head in half. Chop the bacon finely. Peel the apple and remove the core, then cut it into small cubes.
- Brussels sprouts: 700 g
- Bacon: 230 g
- Green apples: 1 piece
2
Boil the cabbage in salted boiling water for about 6 minutes until soft.
- Coarse salt: to taste
3
Meanwhile, in a well-heated pan, fry the bacon over medium heat until crispy for 2-3 minutes. Add the apples and cook, stirring, for another 2-3 minutes. Then sprinkle with thyme and pepper.
- Bacon: 230 g
- Green apples: 1 piece
- Chopped fresh thyme: 0.3 teaspoon
- Freshly ground black pepper: to taste
4
Drain the cabbage, dry it, and transfer it to the pan. Season with salt and pepper, mix, and serve.
- Brussels sprouts: 700 g
- Coarse salt: to taste
- Freshly ground black pepper: to taste