eat | roasted brussels sprouts, bacon + apples
With one bite, this recipe promises to convert any Brussels sprout skeptic into a Brussels sprouts lover. I’ve made it the past two Thanksgivings, and not kidding, people who have boycotted Brussels since childhood couldn’t eat enough and asked for the recipe.
Roasted Brussels sprouts + bacon + Pink Lady apples
- Two pounds Brussels sprouts, remove stems and cut in half
- One pound bacon
- Three medium Pink Lady apples, cored and cut in one-inch pieces
- 1/2 cup walnuts
Preheat oven to 375 degrees.
Place bacon on a cookie sheet and roast for 10-15 minutes, depending on your crispiness liking. Remove from oven, cool slightly, then using a scissors, cut bacon into one-inch pieces. Leave on cookie sheet with bacon grease.
Add the Brussels sprouts to the cookie sheet and toss together with bacon to coat Brussels with bacon grease. Roast for 20 minutes, mixing once around 10 minutes.
Add the diced Pink Lady apples and walnuts to the bacon and Brussels and mix. Roast another five to 10 minutes.
A few thoughts… my go-to bacon is from Pastures A Plenty Farm in Kerkhoven, Minnesota (buy it at Mississippi Market). This bacon has top-notch taste, and no growth hormones or antibiotics are used, ever; the farm also lives by the holistic management model. During Minnesota apple season, Haralson apples would add a delicious tart crunch to this dish.