Enjoy the warm flavors of this brussels sprout side dish from world-class chef and well-loved TV personality, Graham Elliot. To learn more about Graham or to purchase his cookbook, please visit his website.
You can also join Vollrath’s Chef Rich as he picks Graham's brain about food, tv, and rock and roll on our Vollrath Feed podcast.
- 4 lbs. Brussels sprouts, tough outer leaves removed and stems trimmed
- Juice of 1 lemon
- 4 Granny Smith or other firm, tart apples
- 1 lb. Unsliced smoked bacon
- 1 Onion, diced
- 2 Tbsp. Apple cider vinegar
- Leaves from 2 sprigs fresh rosemary, minced
- Freshly-ground black pepper
- 1 cup Coarsely chopped toasted walnuts (see note)
Coarsely chop the brussels sprouts and set aside.
Stir the lemon juice into a bowl of cold water. Core and dice the apples (no reason to peel them unless you want to), and put them in the acidulated water to keep them from turning brown.
Dice the bacon and sauté over medium-high heat in a large skillet. When the bacon begins to brown, add the onion and cook for 10 to 12 minutes, until the onion softens and the bacon is browned. Set the skillet aside.
Bring a large pot of heavily salted water to a boil. It should be salted enough so that it tastes like seawater. Set a large metal bowl filled with ice cubes and cold water near the stove. Drop the Brussels sprouts into the boiling water and blanch for 2 minutes. Using a slotted spoon, lift the sprouts from the water and plunge them into the ice bath to cool. Drain the sprouts and transfer them to the skillet with the bacon and onion.
Drain the apples and add them to the skillet. Cook, stirring, for about 4 minutes or until the brussels sprouts and apples are tender.
Add the vinegar and rosemary, and season with salt and pepper. Top with the walnuts and serve.
Note: To toast the walnuts, spread them on a baking sheet and roast them in a 350-degree oven for about 10 minutes or until they darken a shade and are aromatic. Transfer to a plate to cool before coarsely chopping.