FOX 8 Recipe Box: Apple-Scented Brussel Sprouts

This is an archived article and the information in the article may be outdated. Please look at the time stamp on the story to see when it was last updated.

Recipe from Matt Mytro, Chef of Flour

*Click here for information on Cleveland Restaurant Week


  • Brussels Sprouts (leaves picked) 1 cup
  • Bacon or pancetta (diced) 1tbs
  • Apple Cider (3 Tbs)
  • Shallots and garlic (sliced) - 1/2 each
  • Pomegranate seeds - 1 tbs
  • Mascarpone - 1 tbs


  1. Sauté pancetta, shallot and garlic for 1minute
  2. Add Brussels sprouts and cook for 1 minute
  3. Add apple cider and reduce for liquid for 1 minute
  4. Add pomegranates and mascarpone and mix evenly, serve