By Emily Malloy

Just like the Roasted Broccoli recipe I recently shared, this recipe is also a beloved family favorite. But, unlike the broccoli dish, it contains a tremendous complexity of tastes. Within it lies all of the notes of fall and comfort with robust flavor that is lightened up by the hint of sweetness by the apple. It is a fantastic dish that brings a lot of depth to the Thanksgiving plate.

It is my preference to have a myriad of dishes to make up an entire meal. I love combinations of complex, layered side dishes paired with very simple items, like the broccoli. It makes room for the palette to enjoy everything on the plate by way of complementarity. No competing flavors and overabundance of richness, so that you can fully enjoy the entire day, soup to nuts, without feeling completely overwhelmed.

This ensures there's just enough room for pie and, perhaps, a little more pie, too!

Apple and Bacon Brussels Sprouts
Yields: 8-10 servings
Time: 20-30 minutes

Ingredients: 
10 slices of bacon, chopped
1 red onion, diced
2 garlic cloves, minced
32 ounces of fresh Brussels Sprouts, stems removed and cut in half
2 tablespoons of unsalted butter
1-2 teaspoons of kosher salt
3/4 teaspoon fresh black pepper
1 tablespoon balsamic vinegar
1 Gala or Honeycrisp apple
3 tablespoons Dijon mustard
1/2 cup heavy cream

Directions: 
1. In a large skillet over medium-high heat, cook the bacon for 3-5 minutes. Remove the cooked bacon from the skillet and set aside, leaving grease behind to use to cook. 
2. Add the onions and garlic to the bacon grease, cooking until translucent.
3. Add the Brussels sprouts and butter, as well as the salt and pepper. Stirring frequently, cooking until lightly browned (about 10 minutes). 
4. Add the apples, Dijon, and cream, stirring to combine. Cook for an additional 5 minutes. Taste to adjust salt and pepper amounts, if desired! 
5. Serve immediately and enjoy!

Printable recipe found here!