Every restaurant has roasted Brussels sprouts, but adding bacon and apples adds a new depth of savory and sweet.
50 minutes, 6-8 servings
| 3 slices | Bacon (3 slices) |
| 2 pounds | Brussels sprouts (2 pounds) |
| 1 large | Apple (1 large) |
| 2 tsp | Red wine vinegar (2 tsp) |
| 1. Preheat oven to 425 degrees. |
| 2. Cut the bacon (3 slices) into half-inch pieces. |
| 3. Arrange the bacon pieces in a single layer on a large foil-lined rimmed baking sheet. |
| 4. Bake the bacon until it is browned, about 10 minutes. |
| 5. Wash and trim the Brussels sprouts (2 pounds) and halve them. |
| 6. Add the halved Brussels sprouts in a single layer on top of the cooked bacon. |
| 7. Sprinkle the Brussels sprouts with salt and pepper. © RecipeRoulette.net |
| 8. Roast the Brussels sprouts until they begin to brown, 15-20 minutes. |
| 9. Meanwhile, core the apple (1 large). |
| 10. Peel and dice the apple. |
| 11. Once the Brussels sprouts are browned, remove the sprouts and bacon from the baking sheet and toss them with the apple pieces in a separate bowl. |
| 12. Return the tossed mixture to the baking sheet. |
| 13. Continue roasting until the Brussels sprouts are browned and tender, and the apple has softened, 10-15 minutes. |
| 14. Remove the mixture from the oven. |
| 15. Toss the Brussels sprouts and apple mixture with the vinegar (2 tsp). |
| 16. Serve! |
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