- 3/4 lb pound thick-cut bacon, cut into 1/2-inch pieces
- 4 tbsp unsalted butter
- 2 lbs Brussels sprouts, thinly sliced in a food processor
- 1 pinch salt and freshly ground black pepper
- 2 green apples, peeled, cored, coarsely grated, and squeezed dry
- 1 tbsp apple cider vinegar
- 1 tsp minced peeled fresh ginger
- 1 tsp fresh thyme leaves
Cook the bacon in a large skillet over medium-high heat, stirring occasionally, until crisp, about 6 minutes. Drain on paper towels. Pour the bacon fat into a bowl and set aside.
Turn the heat under the skillet up to high and add 2 tablespoons of the butter and 2 tablespoons of the bacon fat.
When the butter stops sizzling add half the Brussels sprouts. Cook, stirring often, until softened about 8 minutes.
Season with salt and pepper and scrape out into a bowl. Cook the rest of the Brussels sprouts in the remaining 2 tablespoons butter and 2 tablespoons bacon fat.
Return the first batch of sprouts to the skillet, add the apples, vinegar, ginger and thyme. Stir until the apples are heated through, 1 to 2 minutes.
Pile the slaw onto a platter, scatter the bacon on top and serve.
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This recipe was recently featured in Why You Don’t Have to Be Gluten-Free Forever.