Wednesday, October 22, 2014

Roasted Brussels Sprouts with Bacon and Apples

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One of my family's traditions is to go to Larriland Farm in Maryland to pick apples, vegetables and pumpkins every fall. It was a little chilly when we went this past weekend, and aside from the windblown hair and runny noses we still had an awesome time. Plus this year was very special since Bradley was able to join us for the first time. He loved throwing hay while on the hay ride, picking apples from the tree, going for a ride in a wheelbarrow and making silly faces with mommy (photo proof below).
I think he loved the apples most of all. We gave him a bite, and then he wouldn't put it down for the remainder of the day. I literally had to rip it out of his little hands when we were trying to put him into his car seat. Don't let his size fool you. Little man has an amazingly strong grip.
I always seem to pick a large assortment of apples and am always on the hunt for new recipes to try with them. My latest concoction is an ideal fall side dish since roasted vegetables and apples just scream October to me. Bacon gives the dish some extra flavor while the apples and Brussels sprouts get crisp and tender in the oven. Enjoy!

Printable Recipe


  • 1 lb. Brussels sprouts, washed, trimmed and halved
  • 1 large Granny Smith apple, cored and diced
  • 4 slices, thick-cut bacon, cut into bite-size pieces
  • 1 tbsp. maple syrup
  • 1 tbsp. balsamic vinegar
  • Salt and pepper, to taste

Preheat oven to 400 degrees F.

In a large bowl, add Brussels sprouts and apple chunks. Drizzle maple syrup and balsamic vinegar over top and stir to combine. 

In a large ovenproof skillet, cook bacon until crisp. Remove all but 2 tablespoons of grease from the skillet. 

Add Brussels sprouts and apple mixture to the skillet in an even layer and stir to combine.

Place skillet in the oven and cook for 15-20 minutes, turning once halfway through, until Brussels sprouts are golden brown and tender.

Source: SK Original

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