These Roasted Brussels Sprouts with Bacon and Apples are an easy and healthy side dish for any time of the year!
Ready in 30 minutes
The recipe was originally published in October 2011. It was retested with reader feedback, rephotographed, rewritten, and republished for your enjoyment in June 2017.
I’m relatively new to the world of the B-sprouts. I’m sure my parents had me try them as a kid and I said, “YUCK!” and spit them back out. But as an adult? I just started to get on the Brussels train a few years back. I love how sweet, crunchy and caramelized the little leaves get when roasted in a scorching hot oven.
They are amazing roasted on their own with just a little bit of olive oil, salt and pepper, but sometimes, you want to up the ante just a little bit. WITH APPLES. AND BACON. Boom.
Because Brussels naturally get sweet when roasted, it works well to pair them with other sweet foods like apples and maple syrup. A little bit of salty bacon helps keep the flavor from tipping too far to the sugar-y side. I love this side dish because it works for fancy dinners like Thanksgiving, but it comes together in a flash and would be a great veggie side for any weeknight dinner, as well.
To prepare Brussels sprouts for cooking, I like to lop off the stem end of each sprout with a sharp knife and then halve them. By halving them, I find that the roasted yummy flavor gets in every little crevice of the sprout. It is worth the extra time it takes to slice and dice ’em. When looking for Brussels in the store, look for smallish, tightly packed sprouts. You’ll lose a few leaves when trimming, but ideally, the sprout should mostly stay together. For a full primer on how to perfectly roast Brussels sprouts, check out this post.
1 pound Brussels sprouts, washed, trimmed and halved
1 large Granny Smith apple, cored and diced
4 slices thick-cut bacon, cooked and crumbled
1/4 cup olive oil
2 tablespoons maple syrup
1 tablespoon balsamic vinegar
Salt and pepper, to taste
- Preheat oven to 375 degrees.
- In a large bowl, combine the Brussels sprouts, apple and bacon. Set aside.
- In a separate small bowl, whisk together the olive oil, maple syrup, and balsamic vinegar.
- Pour the olive oil mixture into the Brussels sprouts mixture and toss to coat.
- Transfer the Brussels sprouts onto a large baking sheet. Season liberally with salt and pepper.
- Roast in oven for 20-25 minutes, turning once halfway through, or until sprouts are tender and brown.
For a low sugar option, simply omit the maple syrup.