Delicious Brussels sprouts sautéed with Bacon and chopped apples then coated in a brown sugar, apple cider vinegar glaze and topped with Crunchy Parmesan Crisps. Nobody will turn their nose up at these Brussel sprouts!
Servings: 8 | Prep Time: 10 min | Total Time: 25 min
1 cup Mrs. Cubbison’s Parmesan Baked Cheese Crisps
6 slices bacon
1 ½ pounds Brussels sprouts, stems trimmed and cut in half lengthwise
¼ onion, diced
1 apple, diced
1 tablespoon chopped fresh thyme
3 cloves garlic, minced
1 ½ tablespoon apple cider vinegar
1 ½ tablespoon brown sugar
Salt and pepper to taste
Place ½ cup of the Mrs. Cubbison’s Parmesan Cheese Crisps in a medium bowl and crush with your hands or the back of a large spoon. Keep the remaining parmesan crisps whole for garnish.
Place the bacon slices in a large skillet, then put over medium heat. Cook, turning once, until the bacon becomes crisp, about 6 minutes.
Set the bacon on a cutting board and reserve the rendered bacon fat in the pan.
Dice the bacon into small pieces and set aside.
Place the skillet with the reserved fat over medium heat. Add the Brussels sprouts and season with salt and pepper. Cook, stirring frequently, until the sprouts become slightly tender and begin to brown, about 10 minutes.
Add the onion, apple, and thyme and continue cooking until the onion is tender, about 4 more minutes. Add the apple cider vinegar, brown sugar, and garlic, then cook until the vinegar almost completely evaporates.
Sprinkle with the crushed Mrs. Cubbison’s Parmesan Cheese Crisps and diced bacon. Garnish with the whole crisps and serve.