Holiday Recipe: Roasted Brussel Sprouts with Apple

Hello Warriors! The holiday season is about to kick into high gear and if your house is anything like mine, things that simplify are the name of the game. I know Brussel sprouts do not harken to things delicious, but I promise you this recipe is easy, straightforward, adaptable, and a crowd pleaser.

Brussel sprouts are definitely one of those foods that inspire a strong reaction, and it’s usually not positive. To be fair, I think that most of us had our first experience with these cruciferous wonders boiled into near sogginess. I know you can all smell that through whatever screen you are reading this on. I have no idea who decided that was the way to serve Brussel sprouts but they should be in jail for crimes against cuisine. Roasting Brussel sprouts is the way to go. It keeps them crisp while mellowing out the bitter and pungent.

This recipe adds in a salty hit from bacon. There is little that bacon can’t improve. I’ve made this recipe with regular, kosher, and turkey bacon and all were delish. Although, the turkey bacon will not get quite as crispy. So if you want something with a bit less fat or have someone following kosher or Halal rules at your gathering, you’ve got options.

This recipe also boasts apples. And while a lot of people will say it’s the bacon that makes it, I think it’s the apples. They add enough sweetness as to overcome the bitterness of the sprouts. As you roast them, they also add a different, softer, texture to the crunchy sprouts and crispy bacon. But the type of apple matters; you want something crisp and tart, but not overly so. All you Honeycrisp lovers out there, rejoice, because they are chef’s kiss here. Pink Lady and Fuji also do nicely.

Then the whole thing gets tossed with a bit of balsamic vinegar (again with the sweet-tart-salty combo) and you’re done. It doesn’t get much easier than four ingredients and three steps. This recipe is dairy and gluten free as well, so again, super accommodating to a lot of different needs. And my nine year old usually asks for seconds.

Roasted Brussel Sprouts with Apple and Bacon

3 slices of bacon, cut into 1 inch pieces

6 cups of Brussel sprouts, ends trimmed and halved

2 medium apples, cut into pieces about the same size as the sprouts

Salt and pepper to taste

Olive oil (if using turkey bacon)

2 teaspoons of balsamic vinegar

Preheat the oven to 425 degrees. Arrange bacon in a single layer on a baking sheet. Bake about 10 minutes, until cooked through but not crispy. Remove the bacon and set aside. Toss the sprouts in the drippings (or add a bit of olive oil if using turkey bacon) and season with salt and pepper. Roast until they begin to brown, about 15 minutes. Add the apple and bacon pieces and roast another 10-15 minutes. Toss everything with balsamic vinegar and serve.

Easy peasy. Let me know if you try this one!

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