Roasted Brussel Sprouts with Bacon & Apple

Brussel 1Who doesn’t love  roasted brussel sprouts! Okay, well – probably a lot of people. I know my hubby HATES them with a passion. I guess this isn’t the best way to convince you to try my recipe? Too bad for him because I LOVE THEM!! They are the perfect compliment to Fall and winter dishes.

I love experimenting with things to throw on brussel sprouts when I cook them. After a couple years of experimenting I have got it down! The secret is bacon and apple slices. It is the perfect pairing of sweet and savory. The apple cooks and almost disappears – adding just a touch of sweetness. The bacon gets crispy and adds a salty twist that brings it all together. If you want to get fancy you can substitute the bacon for pancetta. YUM!!

These roasted brussel sprouts are super easy to make and will definitely impress. I make these for holiday meals and for anytime I have a dinner party.

Brussel 3

Roasted Brussel Sprouts with Bacon & Apple

Rating 

Prep time: 

Cook time: 

Total time: 

Serves: 6

Ingredients
  • 1.5 lbs Fresh Brussel Sprouts
  • 1 med Granny Smith Apple
  • 3 slices of thick bacon
  • Olive Oil
  • Garlic Salt
  • Pepper
  • Celery Salt (optional)
Instructions
  1. Preheat your oven to 400 degrees.
  2. Slice brussel sprouts in half and place on a large baking sheet.
  3. Slice apple into quarters - remove the core and seeds. Slice into small ¼" inch cubes and throw on the baking sheet with the brussel sprouts.
  4. Drizzle a generous amount of olive oil over the brussel sprouts and apples.
  5. Add a generous sprinkle of garlic salt and about 15 grinds of pepper. Be careful - garlic salt is potent stuff! You can always add a little more later.
  6. Stack bacon on each other and cut into ¼" strips and sprinkle over brussel sprouts mixture.
  7. Toss everything together. Make sure the brussel sprouts and apple get thoroughly coated in everything.
  8. Spread everything out as evenly as possible. I like to make sure their are some random brussel sprout leaves broken away from the main stalk. These get a little charred and add a yummy texture.
  9. I like to sprinkle a little celery salt on right before I put into the oven. This adds a little brightness that makes it all pop. BE CAREFUL - this stuff an overpower super easily. Just a light dusting will do.
  10. Cook for 12 minutes - toss and turn, then cook for another 12 minutes or so. They are done when the bacon is sizzling and there is a little char on the brussel sprouts.

 

Comments

Leave a Reply

Your email address will not be published. Required fields are marked *

Rate this recipe: