Roasted Brussels Sprouts with Bacon and Apples

/ Jodi

Roasted Brussels Sprouts with Bacon and Apples.

When my friend, Janet shared a recipe yesterday on Facebook for Roasted Brussels Sprouts with Bacon and Apples by Mary from BarefeetintheKitchen, I knew I was making this for dinner last night.

I had just bought some fresh tiny, tender brussels sprouts, and I had bacon in the freezer and apples in the crisper.

And oh am I glad I tried this!  It was absolutely amazing!  A veggie side dish easy enough for an every night dinner as well as being delicious and “special” enough to serve to guests for a special occasion is perfection in my book!

Here is how I made it!  Please let me know if you try and how you like it.

Roasted Brussels Sprouts with Bacon and Apples

Ingredients:

  • 6 slices bacon, cut into 1 inch pieces
  • 1 lb fresh Brussels sprouts, trimmed and cut in half
  • 1 apple, cut into bite-sized pieces
  • Salt and Pepper
  • 1 Tbsp. Red Wine Vinegar

Directions:

Preheat oven to 400 degrees F.

Place bacon in a single layer on stoneware baking pan or shallow baking sheet.  Roast 10 minutes.   Remove bacon from pan and set aside.

Place Brussels sprouts in pan and toss thoroughly in bacon drippings.  Sprinkle generously with salt and pepper.  Roast for 10 minutes.

Remove pan from oven, and add apple pieces and bacon to Brussels sprouts in pan.  Toss to incorporate.  Roast an additional 10 minutes or until Brussels are browned and apples become tender.

Remove from oven, and sprinkle red wine vinegar on top of all.  Toss, and serve immediately.

Enjoy!

Cheers & Hugs,
Jodi

 

28 thoughts on “Roasted Brussels Sprouts with Bacon and Apples”

  3. While Benjamin is not fond of “little cabbages” – I love them! Adding bacon to anything only makes it better. Roasting vegetables brings out so much flavor, doesn’t it? This sounds yummy and I’m having my daughter pick-up the Brussels sprout today!! Thank-you and your friend for this recipe.

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    • I came back to print the recipe and Benjamin had me “read the story” and I referred to the Brussels sprout as little cabbages. Per Benjamin: “they are not little cabbages, they are baby cabbages!” He also told me that you “don’t eat babies” and I asked him if he’d them when they got bigger? “Probably not” was his response! You can not argue with his logic!!

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  7. Just had to come back and tell you that we LOVED the Brussels Sprouts!! Even my very reluctant oldest daughter liked them. Sent the recipe to my son too. Benjamin’s Mommy is making them during a friends get away at the Cape this weekend – maybe his Daddy will get him to try baby cabbages. Thank-you for a very delicious recipe! I always like to try a different presentation for vegetables.

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  8. You know I love all of your paintings, but I honestly like this one the best so far. I can’t begin to imagine how you can put paints on a canvas and come up with an image that actually looks like water! But this one is very good, and I’m glad to see you have it on note cards, too!

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  10. Pingback: Creative Inspiration in Food, Watercolor, Photography, Writing and Life in Between.

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