Recipe by Anna Gill

Serves: 4

1 tablespoons light olive oil
2 cups Brussel Sprouts, halved from stem end
2 large apples, peeled, cored and diced
1 large pear, peeled, cored and diced
1 cup apple cider
¼ teaspoon cinnamon
Salt and freshly ground pepper

1. Heat the oil in a large pan over medium heat.
2. Cook Brussels Sprouts cut side down, until browned. Turn and let the reverse side brown too, about 10 to 12 minutes.
3. Add the apples and the pear; cook until soft, 5 minutes.
4. Add the cider and the cinnamon; simmer, stirring, until all liquid cooks away.
5. Season with salt and pepper and serve.

Recipe by Anna Gill

Serves: 4

2 extra thick bacon slices
1 medium shallot, finely chopped 
1 lb. small Brussels sprouts (about 3-4 cups), halved from stem end
Sea salt and freshly ground black pepper
¼ cup golden sultanas 
1 tablespoon unsalted butter
½ to ¾ cup low-sodium chicken broth 

1. Heat a large sauté pan, add the bacon and cook turning once or twice. When crisp but not dark, place the bacon on paper towels to drain.
2. Bring the sauté pan to a medium heat. Add the Brussel Sprouts to the hot drippings in the pan and season with sea salt and fresh pepper. Stirring often, cook until the sprouts begin to take on a deep golden brown color about 7 or 8 minutes, depending on the size of the sprouts.
3. Add the shallots and continue to cook until the shallots are translucent, between 6 and 8 minutes more.
4. Add the chicken broth gently to the pan. Raise the heat and bring the liquid to a boil, scraping up and incorporating any browned bits. Reduce the heat to a simmer and continue to cook until the liquid has evaporated. Remove from the heat.
5. Crumble the cooled bacon.
6. Place the Brussel Sprouts in a serving bowl. Add the bacon and the Sultanas. Toss gently and serve.