From the August/September 2017 issue
Serves 4


  • 2 TBSP extra-virgin olive oil, divided use
  • 1 pound Brussels sprouts, quartered
  • 1 large apple, cored and thinly sliced
  • 1/2 medium yellow onion, diced
  • 1 pound ground pork
  • 2 tsp fennel seeds
  • 2 tsp onion powder
  • 1 tsp ground cumin
  • 2 garlic cloves, finely chopped
  • 1 TBSP maple syrup
  • Sea salt and black pepper, to taste


  1. Heat 1 tablespoon of olive oil in a large skillet over medium-high.
  2. Add the Brussels sprouts, apple, and onion. Cook, stirring occasionally, for 2-3 minutes or until the sprouts and apples just start to brown.
  3. Reduce heat to medium-low, cover, and cook until the sprouts are just tender but still holding their shape, 3-4 minutes.
  4. Remove from the skillet and set aside.
  5. Return the skillet to medium heat.
  6. Add the remaining 1 tablespoon olive oil.
  7. Add the pork and cook, breaking up with a utensil, until no longer pink, 5-6 minutes. A
  8. dd the fennel seeds, onion powder, cumin, and garlic. Stir for 1 minute.
  9. Add the Brussels sprouts, apples, and onion back to the skillet and stir to combine.
  10. Stir in the maple syrup.
  11. Season to taste with salt and pepper.