2lbs.Brussels sproutssliced (a mandolin works great)
2largeunpeeled apples (Fuji or Braeburn), chopped
1/2c.dried cranberries
8slicesbaconcooked and crumbled, divided
1/3c.cider vinegar
1/4c.maple syrup
2tbsp.olive oil
1tsp.kosher salt
1/2tsp.ground black pepper
3/4c.toastedchopped pecans
Instructions
Combine Brussels sprouts, apples, cranberries and 1/4 c. bacon in a large bowl.
In a small bowl whisk vinegar, syrup, oil, salt and pepper; pour over Brussels sprout mixture, tossing to combine.
Transfer to 5 qt. crock pot and cook, covered, on low, stirring once, until sprouts reach desired tenderness, 2-4 hours. To serve, sprinkle with pecan and remaining bacon.