Nov 18, 2011
Brussels Sprouts with Bacon & Apples
I don't know about you but I am always on the look-out for new side dishes or at least a new spin on an old favorite, which is what this version is all about. I love standard roasted Brussels sprouts and we eat them often but it's nice to change it up once in awhile and to make a dish a little fancier.
This version Brussels sprouts adds crispy bacon and a sweet, juicy apple to the mix and would be a welcome addition to your Thanksgiving meal.
Brussels Sprouts with Bacon and Apples
1 pound Brussels sprouts, ends trimmed, tough leaves removed, and halved
2 slices bacon, chopped
1 apple, cored and cut into 1-inch cubes
2 tbsp. olive oil
Kosher salt and freshly ground black pepper
1. Heat oven to 400°F and line a baking sheet with foil. Once oven is hot, toss Brussels sprouts with olive oil and season with salt and pepper. Spread onto baking sheet in an even layer. Roast in oven for about 20 minutes, until Brussels sprouts are beginning to brown and are tender.
2. Meanwhile, heat a large skillet over medium heat and add chopped bacon. Cook to desired crispness and remove from pan, draining bacon on a paper towel lined plate. Reserve about 1 tablespoon bacon drippings and remove pan from heat until Brussels sprouts are finished cooking.
3. Once Brussels sprouts are cooked through, return bacon skillet to medium heat and add Brussels sprouts and bacon to the pan, tossing to coat in reserved drippings. Add in chopped apple and allow to cook for 3-5 minutes, just until apple begins to release juices. Season to taste with salt and pepper.
adapted from The Bitten Word