Ingredients
2 pounds fresh Brussels sprouts, thinly sliced2 large apples (Fuji or Braeburn), chopped1/3 cup dried cranberries8 bacon strips, cooked and crumbled, divided 1/3 cup cider vinegar1/4 cup maple syrup2 tablespoons olive oil1 teaspoon salt1/2 teaspoon fresh ground pepper3/4 cup chopped hazelnuts or pecans, toasted
Preparation
Combine Brussels sprouts, apples, cranberries and 1/4 cup bacon. In a small bowl, whisk vinegar, syrup, oil, salt and pepper; pour over Brussels sprouts mixture, tossing to coat. Transfer to a 5-qt. slow cooker. Cook, covered, on low, stirring once, until sprouts reach desired tenderness, 2-4 hours. To serve, sprinkle with hazelnuts and remaining bacon.
