1 pound organic brussels sprouts, trimmed and halved
5-8 slices thick cut bacon, cut into strips
1 tablespoon olive oil
2 medium shallots, peeled and thinly sliced
1 tart red apple, cored and chopped
1 teaspoon chopped fresh rosemary
1/4 cup dried cranberries
1/4 cup toasted hazelnuts
2 tablespoons maple syrup
1 tablespoon white wine or apple cider vinegar
Sea salt and freshly ground pepper to taste
Cook the brussels sprouts in boiling, salted water 3-4 minutes or until tender but still bright green. Refresh in cold water and drain. (You may also steam or roast them if you prefer.)
In a heavy sauté pan, cook the bacon until lightly crisped. Remove from the pan. Pour off any excess bacon fat.
Place the sauté pan back over medium high heat and add the oil. (You may stir in a tablespoon of bacon fat as well for additional favor.!) Cook the shallots, apples and rosemary about 2-3 minutes or until the shallots are lightly golden. Stir in the sprouts and toss to heat through. Add the hazelnuts, cranberries and the crisped bacon and cook for 1 minute. Stir in the maple syrup and vinegar. Season with sea salt and freshly ground black pepper.