Prep 10 mins
Cook 20 mins
What a perfect flavor combination - savory and sweet! I made this for Thanksgiving last year and it was amazing! Recipe from Everyday Food magazine.
- 3 slices bacon, cut into 1/4-inch pieces
- 4 pints Brussels sprouts, ends trimmed and halved
- 1 apple, cored and cut into 1/4-inch pieces
- 2 teaspoons red wine vinegar
- Preheat oven to 450 degrees.
- Arrange bacon in single layer on large rimmed baking sheet. Cook until browned.
- Add brussels sprouts in a single layer, season with salt and pepper and toss with bacon.
- Roast until they begin to turn brown.
- Toss in apple pieces and roast until brussels sprouts are browned and softened and apple has softened.
- Remove from oven, toss with red wine vinegar and serve immediately.
This was an excellent side dish to our Thanksgiving, and it was so easy to make. I doubled it, using 2 lbs. of Brussels sprouts (I wasn't sure how much 4 pints of sprouts was, but 2 lbs. was perfect for a doubled recipe). I prepped the sprouts while the bacon was roasting, and prepped the apples (I used 2 honeycrisp apples) while the sprouts were roasting. Leftovers also reheat well. I found that the doubled recipe easily served about 8 or 9 people as a side dish. Thanks for posting this great recipe.
My favorite BS recipe, hands down! Every time I make it, I buy more sprouts, because my husband never leaves any leftovers. I double the recipe and he still doesn't leave any leftovers. The most time is spent preparing the sprouts, but then it goes together very quickly. When we have this, it's all we eat for dinner. Yumm! Have it in the oven right now.
My family loved this recipe and they do not like brussels sprouts. I was not sure about the red wine vinegar but went ahead with it and was not disappointed. I stirred the sprouts in with the bacon instead of layering and I omitted the salt and pepper.