FOX 8 Recipe Box: Apple-Scented Brussel Sprouts

Recipe Box
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Recipe from Matt Mytro, Chef of Flour

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  • 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

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