This side dish comes together quickly with the oven doing most of the work for you. Bacon, apples, and a dose of apple cider vinegar turns an otherwise boring veggie into something completely crave-able. These Brussels sprouts will have you making this fall veggie during all the other seasons!
16 oz Brussels sprouts
1 small onion
4 slices bacon
3 Tbsp olive oil, divided
1 Tbsp apple cider vinegar
2 tsp salt
1 tsp black pepper
Heat oven to 400 degrees.
Give the Brussels sprouts a good wash in cold water. Cut off the bottoms, then cut the Brussels sprouts in half - lengthwise. Place onto a metal sheet pan.
Dice the onion. Peel, core and dice the apple.
Add both the onion and apple to the sheet pan with the Brussels sprouts.
Cut the bacon into small pieces, around the same size as the onion.
Add to the sheet pan.
Drizzle the Brussels sprouts, onion, apple, and bacon with 2 Tbsp olive oil and sprinkle with salt and pepper. Toss well to coat everything.
Put the sheet pan full of Brussels sprouts into the hot oven.
Roast veggies for 25 mins, tossing a couple times during baking.
(You can keep cooking them 5-10 mins longer if you like your Brussels sprouts super caramelized.)
Remove veggies from oven.
Toss with apple cider vinegar and remaining 1 Tbsp olive oil.
Tips on Apple Bacon Brussels Sprouts
- Using a metal pan is important here, otherwise the Brussels sprouts won’t caramelize. You can use a 9x13” pan with high sides if you’d prefer, just be sure it’s metal.
- Feel free to leave the peel on the apples, if you prefer.
- Use your favorite apple in the recipe. I use a Gala apple, but a Granny Smith or Macintosh apple would be delicious as well.
Enjoy this dish with another fall favorite - Apple Cider Sangria!