Roasted Brussels Sprouts with Apples and Bacon

By Alison Needham

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Unfortunately, Brussels sprouts have earned quite an unpopular reputation. I believe that the usual preparation of boiling them to death is part of the reason. When roasted at high heat, they caramelize ever so slightly, and become tender, sweet and delicious. When coupled with chopped apples and bacon, who can resist these delightful baby cabbages?

Hands-On Time: 10 minutes
Ready In: 1 hour
Yield: 4-6 servings

Ingredients
1 pound Brussels sprouts
3 slices thick-cut uncured bacon, cut into one-inch pieces
1 medium onion, cut into medium dice
2 small firm red apples (such as roma), cored and chopped
2 tablespoons melted butter
1 tablespoon maple syrup
1 tablespoon cider vinegar
Salt and pepper (1/2 teaspoon each)

Directions

Preheat oven to 400 degrees. Cut off bottom core of Brussels sprouts, halve lengthwise and place on a large cookie sheet with sides.
Add bacon, onion, and apples. Toss with melted butter, maple syrup and salt and pepper. Place in oven and roast, stirring occasionally for 40-50 minutes or until Brussels sprouts are caramelized and apples are tender.
Drizzle with cider vinegar, taste for seasoning and serve immediately.