printed in the AJC "From the menu of..."
1 pound Brussels sprouts, rinsed, dried, ends removed
1/4 pound bacon, diced
2 T unsalted butter
1 sweet onion, thinly sliced
1 Fuji apple, peeled and diced
2 T apple cider vinegar
1 c low-sodium vegetable stock
salt and pepper
Cut sprouts in half and thinly slice. Set aside. In a large skillet cook bacon over medium heat until just crisp, about 10 minutes. Set cooked bacon aside.
Drain fat from skillet and reserve for another use. Turn heat to medium-high and add butter. When butter stops foaming, add onions and cook until they begin to brown, about 7 minutes. Add sliced sprouts and toss. Continue cooking until sprouts begin to brown, then add apple. Stir in vinegar and scrape up browned bits fromteh bottom of the skillet. Add stock and cook until liquid is almost completely reduced, about 5 minutes. Add reserved bacon. Taste for seasoning and serve hot.
Per serving: 341 calories, 18 g protein, 28 g carbs, 8 g fiber, 20 g fat