The Only Way to Get Me to Eat Brussel Sprouts . . .

. . . is to hide them in this delicious dish with tart apples and smoky bacon! This recipe is based on a dish that my in-laws discovered at a tiny local restaurant here in North Georgia. The sweet and salty flavors are just wonderful together.

North Georgia Brussel Sprouts

1/2 lb. brussel sprouts, washed and quartered
2 McIntosh apples, washed and cubed into 1/2 inch pieces
6 strips of lean bacon, whatever is your favorite.
2 tbsp olive oil.
1/3 cup apple juice (recommended: Simply Apple)
Salt and pepper to taste.

Heat a large skillet over medium heat and add bacon strips. Cook, turning once, until browned. Remove the bacon to a cutting board and slice into 1" pieces. Reserve 2 tbsp of the bacon drippings and discard the rest. Add the olive oil to the bacon drippings in the large skillet and add brussel sprouts and apples. Season with salt and pepper. Pour in the apple juice. Cook over medium heat, stirring occasionally, about 10 minutes or until sprouts turn bright green and tender. Add bacon back to the skillet, and cook for 2 more minutes. Serve immediately, and enjoy!