Pan-seared Brussels Sprouts with Apples, Bacon, Shallots and Rosemary

Serves: 6 to 8

Your rating: None (28 votes)

These ingredients are:
corn-free iconCorn-free dairy-free iconDairy-free egg-free iconEgg-free gluten-free iconGluten-free peanut-free iconPeanut-free soy-free iconSoy-free wheat-free iconWheat-free

The glowing colors of crisp, red apples and cranberries set against the earthy green of the Brussels sprouts definitely will brighten up your table!



Cook the Brussels sprouts in boiling, salted water 3 to 4 minutes or until tender but still bright green. Refresh in cold water and drain. (You also may steam or roast them if you prefer.)

In a heavy sauté pan, cook the bacon until lightly crisped. Remove from the pan. Pour off any excess bacon fat.

Place the sauté pan back over medium heat and add the olive oil. (You may stir in 1 tablespoon of bacon fat as well for additional flavor!) Cook the shallots, apples and rosemary about 2 to 3 minutes or until the shallots are lightly golden. Stir in the Brussels sprouts and toss to heat through. Add the hazelnuts, cranberries and the crisped bacon and cook for 1 minute. Stir in the maple syrup and wine or vinegar. Season with salt and pepper.

Recipe by Lynne Vea, PCC Chef

Source: Demonstrated on KING 5's "Gardening with Ciscoe" show, which aired on November 20, 2010.

Lynne Vea


Lynne Vea is a graduate of the Executive Chef Program at Le Cordon Bleu, Paris and has been cooking with PCC Natural Markets since 2001. Featured on King-5’s "Gardening with Ciscoe," she demonstrates easy and delicious recipes using seasonal ingredients.

Lynne is an admired PCC Cooks instructor, teaching a variety of popular PCC Cooks classes throughout the year.

She loves to collect old cookbooks, hunt for wild berries, and cook seven-course dinners where the guests are encouraged to dance and cavort between courses.

Find more recipes from Lynne.

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More about: apples, bacon, Brussels sprouts, cruciferous vegetables, holidays, shallots


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This was outstanding, hardly

This was outstanding, hardly any leftovers. Will be making this often. I almost over cooked them , but the flavor was still great.

Brussel sprouts

I'm not fond of Brussel sprouts but this recipe looks delicious. I may try roasting them as suggested. That should prevent sogginess.

Brussels Sprouts

These were amazingly delicious, and quick to fix if you prep the ingredients ahead of time. The recipe should have the apple cider in it also, added with the maple syrup. I definitely prefer to toast the hazelnuts before adding- they are sweeter this way. Thanks Lynne for "developing" this recipe just in time for my Thanksgiving dinner!

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