Here, sweet fall apples and smoky bacon mellow out the slightly bitter sprouts. You can make this into a hearty main dish by stirring in sliced turkey kielbasa and caraway seeds and serving it alongside some crusty bread. Apple & Caramelized Brussels Sprout Slaw Go to recipes By Stonyfield American Side Dishes Apples GreekHere, sweet fall apples and smoky bacon mellow out the slightly bitter sprouts. You can make this into a hearty main dish by stirring in sliced turkey kielbasa and caraway seeds and serving it alongside some crusty bread. Ready In: 45 mins Level: Easy Prep: 15 mins Cook: 30 mins Yields: 8 Servings Print RecipeIngredients1/2 c Stonyfield Organic Nonfat Plain Greek Yogurt1/4 c apple cider vinegar2 T extra virgin olive oil1/2 t Dijon mustard1/2 t salt1/2 t black pepper6 slices bacon (cut crosswise into 1/4-inch slices)4 c green cabbage (thinly sliced)1 lb Brussels sprouts (trimmed and thinly sliced from top to bottom)2 Gala apples (cored and cut into 1/4-inch pieces)3/4 c chopped walnuts (toasted)directionsStep 1Stir together yogurt, vinegar, olive oil, mustard, salt and pepper; set aside.Step 2Heat a large, deep nonstick skillet over medium-high heat. Cook bacon 10 minutes or until crispy. Remove bacon from skillet using a slotted spoon to a paper-towel-lined plate. Add green cabbage and Brussels sprouts to pan and toss until coated with bacon drippings. Cover and cook, stirring occasionally, for 10 minutes.Step 3Remove lid, reduce heat to medium and cook, stirring often, for an additional 4 minutes. Stir in apple and cook 4 minutes.Step 4Remove contents of the skillet to a serving bowl and let cool for 10 minutes. Stir in prepared dressing, reserved bacon and walnuts. Serve immediately.
