Every restaurant has roasted brussles sprouts, but adding bacon and apples adds a new depth of savory and sweet.
50 minutes, 6-8 servings
| 3 slices | Bacon |
| 2 pounds | Brussels sprouts |
| 1 large | Apple, any variety. |
| 2 tsp | Red wine vinegar (also good with balsamic vinegar) |
| 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 large foil-lined rimmed baking sheet (We'll add the sprouts to this sheet later). |
| 4. Bake the bacon until it is browned, this should take 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. |
| 8. Roast the brussels sprouts until they begin to brown, this should take between 15-20 minutes. © RecipeRoulette.net |
| 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. this should take between 10-15 minutes. |
| 14. Remove the mixture from the oven. |
| 15. Toss the brussels sprouts and apple mixture with the vinegar. |
| 16. Serve! |
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