Creamy Brussels Sprouts with Bacon, Apples and Gorgonzola Cheese

• Gluten free

• Meat

  • 6 slices Bacon

• Produce

  • 2 lbs Brussels sprouts
  • 1 Granny smith apple, large
  • 1 Onion, medium

• Condiments

  • 3 tsp Dijon mustard, Whole Grain

• Baking & Spices

  • 1 tsp Kosher salt
  • 1 Pinch Nutmeg, ground
  • 1 tsp Salt

• Dairy

  • 4 oz Gorgonzola cheese
  • 1/2 cup Heavy cream

• Liquids

  • 2 cups Water

Found on whatsinthepan.com

Ingredients

• 6 slices bacon, cut into 1/2-inch pieces
• 1 medium onion, julienned
• 1 teaspoon kosher salt
• 1 large Granny Smith apple, peeled and chopped
• 2 pounds Brussels Sprouts, rinsed and halved
• 2 cups water for boiling Brussels Sprouts
• 1 tsp salt
• 1/2 cup heavy cream
• 3 teaspoon whole-grain Dijon mustard
• 4 Ounces Crumbled Gorgonzola Cheese
• Pinch ground nutmeg

Directions

• Start the bacon in a cold pan (lay out your strips on the pan before turning on the heat). Cook bacon over medium-high heat until crisp and brown. While the bacon is cooking, cut off the stem end of the Brussels sprouts and cut each in half from top to bottom. Heat up water in a large pan, place Brussels sprouts in water, bring to a boil and cook for 5 minutes. Remove them from the pan and drain.
• Remove bacon from the pan using a slotted spoon and cut it into 1/2-inch pieces. Keep the bacon fat in the pan and decrease the heat to low.
• Add the onion to the bacon fat and cook them just until they turn semi-translucent, approximately 4 minutes. Add the salt and apple and continue to cook for another minute.
• Add cooked Brussels sprouts, heavy cream and mustard and cook for 5 minutes until heated through. Stir in the bacon, Gorgonzola cheese and nutmeg. Serve immediately.