Posted By Kimberly Turner on Mar 14, 2014 in Apples, Brussel Sprouts, Cooking How-To Videos, Cooking Shows, Cooking with Kimberly, Ethnic Foods, Featured, Fruit, Fruit & Vegetables, Holidays & Events, How To Cook, Irish, Potato Recipes, Potatoes, Roots & Tubers, Side Dishes, St. Patrick's Day, Veggies, Western European Food | 0 comments

This recipe for Brussel Sprouts with Bacon, Potato & Apples is out of this world…

The combination of these ingredients jumps off your plate & enthralls your taste buds with the savory flare of a classic Irish dish, and could be perfect for a St. Patrick’s Day feast.

Tiny cabbages with salty bacon, sweet apple & browned potatoes is just right alongside a hearty entree.

How to Cook Brussel Sprouts with Bacon, Potato & Apples:

On this night, we prepared a wonderful entree of pork chops stuffed with ricotta, spices & apple. The apple theme will be carried through from the main course to the side dish. A nice way to sweeten up your side dish!

Type: Side Dish Recipe

Prep Time: 12 min
Cook Time: 20 min
Yield: 4 servings

The ingredients & instructions are listed below the video for measurements & directions. Please enjoy this webisode of Cooking with Kimberly:

Ingredients:

12 whole Brussel sprouts – rinsed & trimmed
3 – 4 slices bacon – cooked, crisp & crumbled
1 – 2 potatoes – cooked
1/2 apple – firm, peeled & cored, chopped
salt & pepper – to taste
1 tbsp butter
1 tbsp parsley – fresh, chopped
1 tbsp bacon fat

Instructions:

Wash sprouts & remove outside discolored or thick looking leaves, and trim off a small amount of the stem.
In a covered sauce pan, bring sprouts to a boil in about 1 inch of lightly salted water, and cook until they are knife tender – about 10 or 15 minutes. When sprouts reach a boil, reduce heat to simmer.
Cut apple into small cubes.
Cut cooked or roasted potatoes into small cubes.
In saute pan, fry bacon until crispy and blot fat off on paper towels. When bacon has cooled, crumble into bits. * Tip: Reserve left over bacon fat.
Into a clean saute pan, add about 1 tbsp of the reserved bacon fat and heat with 1 tbsp butter on medium high heat.
Brown potatoes & apples together.
Season with pepper & salt, to taste.
Add in the parsley and crumbled bacon and heat through.
Add in the hot Brussel sprouts.
Serve in a hot bowl.