Brussel Sprouts and Apples

I learned about brussel sprouts when I started working in a restaurant. They look so cute! Just like baby cabbages. Despite their bad reputation, I try my best to defend them to the haters out there. The secret is to not overcook them. Don’t eat them soggy! Make them crispy and you’ll change your mind! I like mixing them a little bit of sweetness to balance out the bitterness. Give them a chance, they’re so healthy for you!

5oz Pancetta, medium diced

1# Brussel Sprouts, halved

1/2C Apples, medium diced

2T Brown Sugar

1T Balsamic Vinegar

Vegetable Oil

Salt

Pepper

Starting with a cold pan, render the pancetta until crispy. Set aside and drain the oil from the pan. Toss the brussel sprouts with pancetta oil and then season with salt and pepper. Heat the pan medium to high heat and start caramelizing the brussel sprouts with the cut side down the pan. Set them aside once it’s golden brown and tender. Do not overcrowd the pan by doing it in batches. Use vegetable oil if needed. Add all the brussel sprouts and pancetta back into the pan, then add the apples. Sprinkle with brown sugar and toss everything until the sugar melts. Adjust seasoning with salt and pepper. Turn off the heat, then drizzle with balsamic vinegar.