• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Mitten Girl
  • Cocktails
  • Recipes
  • My Book
  • Work with Me
    • Portfolio
    • About
  • Shop
    • Facebook
    • Instagram
    • Pinterest
menu icon
go to homepage
  • Cocktails
  • Recipes
  • My Book
  • Work with Me
  • Shop
    • Facebook
    • Instagram
    • Pinterest
  • search icon
    Homepage link
    • Cocktails
    • Recipes
    • My Book
    • Work with Me
    • Shop
    • Facebook
    • Instagram
    • Pinterest
  • ×

    Home » Recent Posts » Dinner

    Sheet Pan Apple Bacon Brussels Sprouts

    Published: Dec 20, 2019 · Updated: Nov 18, 2022 by Katy McAvoy

    I love when you share my recipes!

    • 166
    Jump to Recipe·Print Recipe
    Apple Bacon Brussels Sprouts

    Disclaimer: This post contains affiliate links. If you make a purchase using one of these links, I make a small commission.


    Bacon, apples, and a dose of apple cider vinegar turns an otherwise boring veggie into something completely crave-able.

    Apple Bacon Brussels Sprouts

    This side dish comes together quickly with the oven doing most of the work for you. These easy and delicious Brussels sprouts will have you making this traditional fall veggie all year long!

    Ingredients

    Ingredients for Apple Bacon Brussels Sprouts
    • Brussels sprouts
    • An onion
    • An apple
    • Bacon
    • Olive oil
    • Apple cider vinegar
    • Salt
    • Black pepper

    How to Make Apple Bacon Brussels Sprouts

    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. 

    A pan full of brussels sprouts.

    Chop the onion. Peel, core and chop the apple.

    Add both the onion and apple to the sheet pan with the Brussels sprouts. 

    Brussels sprouts, onions, and apples chopped in a pan

    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 tablespoon olive oil and sprinkle with salt and pepper. Toss well to coat everything. 

    Brussel sprouts ready to roast

    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 tablespoon olive oil. 

    A finished bowl of apple, bacon brussel sprouts.

    Enjoy! 

    Serve This Side Dish With...

    Slow Cooker Roast Chicken
    Slow Cooker Roast Chicken
    Parmesan Potato Rounds
    Parmesan Potato Rounds

    Tips on Apple Bacon Brussels Sprouts

    What kind of pan should I use?

    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. 

    Can I leave the peel on the apples?

    Sure! Feel free to leave the peel on the apples, if you prefer.

    What kind of apples should I use?

    Use your favorite apple in the recipe. I use a Gala apple, but a Granny Smith or Macintosh apple would be delicious as well.

    What kind of bacon should I use?

    Any kind you like! I love thick cut bacon in this recipe.

    Cocktail Pairings

    Apple Cider Sangria
    Apple Cider Sangria
    Orange Ginger Gin Cocktail
    Orange Ginger Gin Cocktail

    More Delicious Recipes You'll Love

    • Bacon Wrapped Dates
    • Apple Old Fashioned is the Perfect Fall Cocktail
    • Caramel Apple Cocktail
    • Hidden Veggie Meat Sauce
    • Slow Cooker Chicken & Apples

    Print the Recipe

    Print

    Apple Bacon Brussels Sprouts

    Apple Bacon Brussels Sprouts
    Print Recipe
    Pin Recipe

    ★★★★★

    5 from 1 reviews

    Bacon, apples, and a dose of apple cider vinegar turns an otherwise boring veggie into something completely crave-able.

    • Author: Katy McAvoy
    • Prep Time: 10 min
    • Cook Time: 30 min
    • Total Time: 40 min
    • Yield: 4 servings 1x
    • Category: Vegetables
    • Method: Oven
    • Cuisine: American

    Ingredients

    Units Scale
    • 16 oz Brussels sprouts
    • 1 small onion
    • 1 apple
    • 4 slices bacon
    • 3 Tbsp olive oil, divided
    • 1 Tbsp apple cider vinegar
    • 2 tsp salt
    • 1 tsp black pepper

    Instructions

    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.  

    Chop the onion. Peel, core and chop 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 tablespoon 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 tablespoon olive oil. 

    Enjoy! 

    Equipment

    Image of Sheet Pan

    Sheet Pan

    Buy Now →
    Image of Chef's Knife

    Chef's Knife

    Buy Now →
    Image of Olive Oil

    Olive Oil

    Buy Now →

    Keywords: Brussels sprouts, Brussel, vegetable, bacon, side dish, roasting, roasted veggies, holiday sides

    Did you make this recipe?

    Share a photo and tag me @katymcavoy on Instagram! I can’t wait to see what you made!

    Dinner

    • Quick BBQ Chicken Flatbread Pizza on the Grill
    • Easy 15 Minute Stove Top BBQ Meatballs
    • Creamy Lemon Shrimp Pasta with White Wine
    • Creamy Corn and Bacon Pasta is an Easy Weeknight Meal

    I love when you share my recipes!

    • 166

    About Katy McAvoy

    Katy is the author, photographer, home cook, mixologist, and Michigander behind MittenGirl.com. Since 2017, she's been crafting easy-to-make cocktails and delicious meals, along with sharing her love of all things Michigan (a.k.a. The Mitten)!

    Reader Interactions

    Comments

      Leave a Reply Cancel reply

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

      Recipe rating ★☆ ★☆ ★☆ ★☆ ★☆

    1. Allie G.

      December 21, 2019 at 5:48 pm

      Delicious ????

      Reply
      • MittenGirl

        December 22, 2019 at 10:00 am

        So glad you liked it!

        Reply
        • Meadow

          June 19, 2022 at 4:32 pm

          Fast, easy and delicious! This recipe made our Father's Day meal the talk of the day. What a tasty way to get people to try brussel sprouts!

          ★★★★★

          Reply
          • Katy McAvoy

            June 20, 2022 at 9:47 am

            I'm so happy to hear this!! Glad you enjoyed the recipe. 🙂

            Reply

    Primary Sidebar

    Katy McAvoy

    Hi! I’m Katy (she/her). I’m an author, photographer, home cook, mixologist, Michigander, and lover of all things food and drink. I never turn down a good happy hour and believe that a couple hours of meal prep pays off for days. Follow me on Instagram to check out what I’m working on next!

    More about me →

    Search

    Buy Homemade Happy Hour, a Cocktail Book

    Weekly Newsletter

    Join my email list and get my 5 CLASSIC COCKTAILS EBOOK sent to you immediately!

    Subscribers receive a new and delicious recipe in their inbox each week.

    Most Searched Recipes

    • How to Set Up a DIY Cocktail and Mocktail Bar Your Guest Will Love
    • How to Make Cocktail Kits and Mocktail Kits for Holiday Gifts
    • Easy and Delicious Mocktail for Kids (Without Sugary Soda)
    • Easy and Summery Lavender Lemon Drop Martini with Vodka
    • Easy 15 Minute Stove Top BBQ Meatballs
    • Delicious Chocolate and Peanut Butter Whiskey Cocktail
    • Easy Tomato Rice and Beans on the Stove Top
    • Refreshing Orange Ginger Gin Cocktail
    • Non-Alcoholic Mojito Mocktail is the Perfect Summer Drink
    • Slow Cooker Savory Spiced Nuts are the Best Happy Hour Snack

    Footer

    Website

    Privacy Policy

    Disclaimer

    Terms & Conditions

    Newsletter

    Sign Up! for weekly emails

    Contact

    Work with Me

    Contact Me

    Copyright © 2023 Mitten Girl LLC

    191 shares
    • 166