Roasted Brussels sprouts with Honeycrisp apples



Step 1

Heat 2 tablespoons of olive oil in a large cast-iron skillet over medium-high heat. Add the turkey bacon and onion and sauté until the latter is caramelized, about six minutes. Using a slotted spoon, transfer bacon and onions to a large bowl.

Step 2

Place Brussels sprouts cut-side down in the same skillet, spreading them out in a single layer. Brown well on one side before stirring, about six minutes. Add salt and pepper; stir and cook until soft on the outside but still firm inside, about six more minutes; transfer sprouts to the bowl with the bacon and onions.

Step 3

Add apples to the same hot pan and brown for three minutes on each side, then add the chicken stock and vinegar to the pan; reduce heat to low. Add all ingredients except sage back into pan, and cook for two to three minutes. Remove from heat, transfer to a bowl, and sprinkle with chopped sage.

Photography and styling by Julia Gartland

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