{Nourish} Brussels Sprouts, Pancetta and Apple Sauté

Brussels Sprouts and Apples Do you hate Brussels Sprouts? Well, this is the recipe that made me a believer. Apples, shallots, pancetta and mustard combine to make a sweet, savory and crunchy counterpart to the perfectly tender but never mushy Brussels Sprout. Easy to cook up and loaded with flavor, this recipe is worthy of your holiday table…trust me!

Brussels and Apple Sauté
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  1. 2 tablespoons olive oil
  2. 1 pound brussels sprouts, trimmed and quartered
  3. 1 ounce of pancetta, finely chopped
  4. 2 shallots, sliced
  5. 1 Gala or Honey Crisp apple, peeled, cored, and cut into 1/2-inch pieces
  6. 1-2 teaspoons fresh thyme leaves
  7. 2 teaspoons fresh oregano leaves
  8. 2 teaspoons of whole grain mustard
  9. 1-2 tablespoons white balsamic vinegar
  10. Salt and pepper to taste
  1. In a medium skillet, heat oil and cook pancetta, shallots over medium heat for 2-3 minutes.
  2. Add Brussels sprouts, apple and herbs; cook, stirring occasionally, until apple begins to brown and sprouts are tender, 5-6 minutes.
  3. Add the mustard and vinegar and continue to cook, stirring occasionally, until the Brussels are tender, about 2-3 minutes.
  4. Season with salt and pepper and serve.
Katie Cavuto https://katiecavuto.com/
 Photo credit: Yoni Nimrod

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