Brussels Sprouts with Apples and Bacon
- Prep Time 0:20
- Cook Time 0:37
- Estimated Cost $7
- 13 Comments
My favorite thing about this dish is its mouthwatering combination of flavors and textures: smokey, sweet, earthy, crispy, soft and tender. My second-favorite thing about it is its short list of uncomplicated ingredients, which, after a little pan-roasting, transform into a medley of deliciousness. The sprouts turn tender and gently charred on the edges, the onions caramelize, the bacon crisps and the sugars in the apples are coaxed to a peak, making them taste like little bites of sweet-tart apple sauce. Best of all, there’s no need for additional oil or butter, since the bacon fat does double duty, keeping everything moist and tying the dish together with its magnificently rich flavor.
This is an optimal hearty holiday side dish, but if you, like me, like to eat bowls of Brussels sprouts for lunch, it won’t disappoint.
3 strips bacon, preferably uncured $3.50 for 8 oz.
1 medium onion, diced $0.50
1 lb Brussels sprouts, halved lengthwise $2.50
1 apple (any kind), cored and diced (leave the peel on) $0.50
salt and pepper to taste Pantry
Recipe Serves 4
- Preheat oven to 375 degrees F.
- Cut bacon into thin 1" strips. Kitchen scissors work very well for this.
- Heat a large oven-proof frying pan (cast iron works especially well) over medium-high heat and add the bacon, using a wooden spoon or spatula to separate the pieces so they cook evenly. Let cook for 7-8 minutes until they are brown and crisp.
- Reduce heat to medium, add the onion and stir well to distribute evenly. Let cook for another 2-3 minutes, until onions become translucent and very fragrant.
- Add the Brussels sprouts and apple and stir well. Let cook on the stovetop for about 6 minutes, stirring once or twice.
- Transfer pan to the preheated oven and let cook, stirring occasionally, for 18-20 minutes, or until sprouts are tender and bacon is crisp. (If the bacon has softened a bit in the oven, return the pan to the stovetop and cook over high heat for a few minutes until it becomes crisp again).
- Season with salt and pepper to taste (easy on the salt, though--the bacon is pretty salty already).
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What They're Saying
max penalty, on Dec 12, 11:13 AM, wrote:
this was delicious
eclecticdeb, on Dec 12, 11:19 AM, wrote:
Ooooohhhh…never thought about adding an apple. I just made a big batch this weekend, with exactly the same preparation. I added a little bit of chopped walnuts at the end to give a little texture. This is one side dish that my 17-year old BEGS me to make..leftovers don’t last long.
(captain) Joe, on Dec 12, 10:52 PM, wrote:
Margarita, on Dec 16, 05:57 AM, wrote:
If I make this as a side, what type of main dish would you recommend?
Gabi, on Dec 17, 08:29 AM, wrote:
Hey Margarita—chicken or roast pork would be delicious!
Tine, on Jan 2, 05:40 PM, wrote:
Made this tonight. It was wonderful! But then, you knew that. :)
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The Impossible Game, on Jul 20, 01:00 AM, wrote:
So great! Both delicious, beautiful, and not too difficult to make, especially this cake surprised my husband with his cooking skills! Thank you!
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Deejay, on Dec 10, 12:55 AM, wrote:
Brussels sprouts are one of my favorite vegetables, but they are not for everyone. They have a strong flavor and a texture that some people find unpleasant. I like them but I can see why others don’t. Try this visa commercial card for best ideas. Brussels sprouts are available year-round at most grocery stores, but they are especially good during the winter months when they are harvested fresh from the garden! They can be boiled or steamed, but I prefer them roasted because they get crispy on the outside while remaining tender on the inside.
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