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Brussels Sprouts With Apples, Pancetta, and Smoked Cheddar

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“This was my Thanksgiving side dish for 2009....what a way to test a new recipe! I love Brussels Sprouts but am always looking for a unique way to make them taste great. I saw several ideas on TV shows that I incorporated together to create this one.”
READY IN:
30mins
SERVES:
6
UNITS:
US

Ingredients Nutrition

Directions

  1. Purchases the freshest Brussels Sprout possible and opt for the smaller ones. I find that the smaller ones are less bitter in flavor.
  2. Bring a large pot of salted water to a boil and add Brussels Sprouts. Cook for about 5 minutes, or until tender.
  3. In a large pan, fry the Pancetta until crisp. Remove from pan and blot in paper towels. Leave the fat in the pan and add onions. Cook at medium heat for about 3-4 minutes or until the onion is translucent. Add apple and 1 teaspoon salt. Cook for another minute. Add the Brussels Sprouts, garlic, and cream. Cook for another 2-3 minutes until the sprouts are heated through.
  4. Remove from heat and stir in the cheese, nutmeg, and pancetta.
  5. Serve immediately or save in refrigerator for 1-2 days. It can be re-heated in a 350 degree oven in a casserole dish covered in foil.

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