Gebackener Rosenkohl mit Apfel & Bacon - Pure Pepper

Baked Brussels Sprouts with Apple & Bacon

Ingredients

4 people

700 g Brussels sprouts
200 g bacon or ham strips
1 large sour apple
1 large onion
½ tablespoon raw sugar
2 tablespoons apple cider vinegar or white balsamic vinegar
125 ml dry white wine
3 tablespoons Dijon mustard
10 g butter
3 tablespoons olive oil
Salt
Red pepper (bothlight and dark Kampot Rouge are suitable)
Optional: vanilla pepper

preparation

Preheat the oven to 180°C fan. Clean the Brussels sprouts and halve the florets. Cut the onion into thin half rings. Core the apple and cut into thin slices. Put the Brussels sprouts in a roasting pan, add 2 tablespoons of olive oil, salt and pepper and mix everything well. Bake for 20 minutes until the Brussels sprouts are browned around the edges; they will not be completely cooked, but will be fully cooked later.

Fry the bacon in a sauté pan with the remaining oil until crispy, remove with a slotted spoon and drain. Remove all but 1 tablespoon of the rendered fat. Add the onion and apple to the pan and fry at a medium temperature for a good 5 minutes until everything is golden brown and soft. The apple should not collapse. Add the sugar, vinegar, wine and mustard, then add the bacon again and season with salt and pepper.

Mix well and simmer until the wine is reduced by half. Then add the Brussels sprouts and cook until they are just tender but not mushy. The liquid should be completely reduced. Caramelize with butter if desired. Season with salt and pepper.

If you like, you can use vanilla pepper.