Ingredients Jump to Instructions ↓

  1. 3/4 pound(s) thick-sliced bacon , cut into 1/2-inch pieces 4 tablespoon(s) unsalted butter 2 pound(s) Brussels sprouts , thinly sliced in a food processor Salt and freshly ground pepper 2 Granny Smith apples-peeled , cored, coarsely shredded and squeezed dry 1 teaspoon(s) thyme leaves

Instructions Jump to Ingredients ↑

  1. In a large skillet, cook the bacon over moderately high heat, stirring occasionally, until crisp, about 6 minutes. Drain on paper towels; reserve 1/4 cup of fat. In a large, enameled cast-iron casserole, melt the butter in the bacon fat. Add the Brussels sprouts in batches and cook over high heat, stirring, until softened but still bright green, about 8 minutes. Season with salt and pepper. Add the apples and thyme; cook, stirring, until the apples are warmed through. Transfer the slaw to a platter, scatter the bacon on top and serve. Make Ahead: The cooked bacon and bacon fat and the uncooked thinly sliced sprouts can be refrigerated overnight. Recrisp the bacon before serving.


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