Brussels Sprouts with Apple, Bacon and Honeyed Pecans

Brussels Sprouts With Apple, Bacon and Honeyed Pecans create a symphony of flavors and textures that dance on the palate.

The vibrant green sprouts (shredded) tender yet crisp, provide a robust base, their earthy notes enhanced by the smoky richness of crispy bacon, which adds a savory depth, just like with this Bacon Charred Brussels Sprouts With Parmesan.

---

---

Sweet yet tart cooked apples, introduce a juicy brightness that cuts through the richness, while honeyed pecans contribute a delightful crunch, their caramelized sweetness providing a perfect counterpoint to the dish.

Each bite offers a layered experience: the slight bitterness of the Brussels sprouts harmonizing with the succulent sweetness of the apples and the indulgent crunch of the honey coated pecans, all enveloped in the savory embrace of bacon.

---

---

Together, they create a dish that is not only visually appealing with its colorful medley but also a delightful journey of taste and texture that lingers long after the last forkful.

---

---

Brussels Sprouts with Apple, Bacon and Honeyed Pecans

3 tablespoons extra-virgin olive oil

3 tablespoons cider vinegar

2 tablespoons honey, divided

2 teaspoons whole-grain mustard or dijon mustard

Salt and ground black pepper

1 pound Brussels sprouts, trimmed

1 Honeycrisp apple, quartered and cored

1 medium shallot, halved lengthwise

1/2 cup chopped pecans

4 ounces bacon, chopped

In a medium bowl, whisk together the oil, vinegar, 1 tablespoon honey, the mustard, ½ teaspoon salt and ¼ teaspoon pepper; set aside.

In a food processor with a slicing disk, shred the Brussels sprouts, then slice the apple and shallot. Alternatively, you could use a sharp chef’s knife.

In a 12-inch nonstick skillet over medium, combine the remaining 1 tablespoon honey and the pecans. Cook, stirring often, until the pecans are coated with the honey and lightly browned, 4 to 5 minutes; scrape the mixture into a small bowl and set aside.

Add the bacon to the pan and cook over medium, stirring often, until browned and crisped, 4 to 5 minutes. Remove the pan from the heat and, using a slotted spoon, transfer the bacon to a paper towel-lined plate; set aside.

To the fat remaining in the skillet, add the Brussels sprouts, apple and shallot; cook over medium, stirring occasionally, until the sprouts are tender-crisp, 5 to 6 minutes.

---

---

Off heat, pour on the dressing and toss, then toss in the bacon. Taste and season with salt and pepper. Transfer to a serving dish and spoon on the pecans.

---

Try These Apple & Brussel Sprouts Favorites

• Sautéd Garlic-Butter Brussels Sprouts
• Brie Grilled Cheese with Fig Jam and Apples
• Crispy Korean Style BBQ Brussels sprouts
• Curried Chicken Salad With Apples And Pecans

---

Follow Cook Plate Fork On Social Media For More Ideas: 

• Instagram
• Facebook
• Pinterest

---

More Deliciously Yummy Recipes

• Roasted Sweet Potatoes With White Miso and Maple Syrup
• Guide To Cooking With Salt
• Fruit-Based Seasonings You Use Every Day Without Even Realizing It
• Easy Chicken Tinga Tostadas: A Flavor-Packed Mexican Classic with an Asian Twist
• Roasted Sweet Potatoes And Chickpeas with Feta, Pomegranate And Maple Tahini