Brussels sprouts get irresistibly caramelized and crispy when roasted in the oven, and the saltiness of the bacon and the distinctive flavor of the rosemary makes this a truly fantastic way to serve this fantastic seasonal vegetable! Plus, the subtle sweetness of a sautéed apple really helps all of the flavors combine into a side dish that’s just as good for weeknights as it is for a holiday table. I think brussels sprouts might have the worst rep of any veggie, frequently disliked by children and adults alike, but it is really undeserved. They are actually one of my favorite vegetables, right up there with cauliflower and green beans. The trick is to roast them for the best flavor and texture. Brussels sprouts come into season in the Fall, right along with apples, so it totally makes sense that they would go together. The season actually starts around September and really hits its stride in October, lasting through until March in some places like California, where most of our brussels sprouts are produced. We are always looking for ways to make veggies more interesting and delicious so our kids will eat them. (Hint: Adding bacon usually works.) Some of their other favorites are Bacon Wrapped Green Bean Bundles, Easy Oven Roasted Cauliflower, and Stir-Fried Baby Bok Choy.
Why this Recipe Works
They are perfect for a holiday meal like Thanksgiving or Christmas or even just as a special side to go with your Sunday dinner. They also just so happen to be gluten-free, dairy-free, paleo, and Whole 30 compliant, but no one would ever notice/care or even think about it. And since the brussels sprouts themselves are hands off once you put them in the oven to roast, you can easily make these during the week if it means children (and husbands, in some cases) need a little extra to boost the deliciousness of their brussels sprouts and bring them around to realizing their deliciousness.
Ingredient Notes
Brussels sprouts: If you can find brussels sprouts sold on the stalk, those will typically be the freshest. But generally look for brussels sprouts with a nice green color and no wilted leaves. Bacon: You can use regular or thick-cut bacon for this recipe. We typically just use regular bacon. Rosemary: You’ll be amazed at what a difference adding some fresh herbs to your veggies makes.
How to Make This Recipe
Start by carefully cutting off the tough bottom ends of each brussel sprout with a sharp knife. Pull off any loose outer leaves. Then slice the brussels sprouts in half so that they are bite-size and have more surface area exposed, which is going to get caramelized and delicious while they roast in the oven. Toss those babies with a little olive oil and a bit of salt & pepper, then spread them out on a sheet pan before popping them in a hot 400°F oven for 20 minutes. Some recipes call for roasting the brussels sprouts for 35 to 40 minutes, but I feel like they get too soft (almost mushy) if cooked that long. Twenty minutes in a hot oven will get the brussels sprouts most of the way to where you want them, and then a couple minutes in a hot skillet with the bacon and apples will finish those beauties off so that your brussels sprouts are tender and caramelized without being totally soft. While the brussels sprouts roast, heat a large skillet or frying pan and cook the bacon. I like to chop my bacon before cooking it when using it in most dishes because then all I have to do is stir it around while it fries instead of messing around with turning strips of it and then crumbling it afterwards. You don’t want to cook the bacon all the way crispy just yet; get it about ¾ of the way to where you want it to be so that it doesn’t get totally crispy but most of the fat has rendered away, then drain all but 1 tablespoon of the bacon drippings. Add the apples that have been chopped into bite-size chunks, along with the rosemary, and continue to cook everything together until the bacon is fully cooked and the apples have softened. Once the brussels sprouts are roasted, they get added to the pan and everything gets tossed together. You can cook the brussels sprouts for a minute or two longer in the hot pan to let the flavors combine and allow the brussels sprouts to soften just a bit more, if you’d like, then make any last minute adjustments to salt and pepper before serving.
Recipe Tips
I like to take them time to turn most of my brussels sprouts cut side down to get that nice browning, caramelized effect, but it’s not totally necessary and a little fussy. If you don’t have time (or don’t want to bother), don’t sweat it. Remember that with the saltiness of the bacon and having salted the brussels sprouts before roasting them, you will definitely want to taste the finished brussels sprouts before adding any additional salt. These are really best when eaten right away since brussels sprouts do tend to get a little smelly over time, but leftovers are usually okay from the fridge the next day.
More Vegetable Side Dish Recipes
Oven Roasted Asparagus with Garlic, Parmesan, & Lemon Haricot Verts with Dijon Vinaigrette Oven Roasted Broccoli with Garlic, Parmesan and Lemon Green Beans with Bacon & Pine Nuts Bacon Wrapped Asparagus
Easy Oven Roasted Cauliflower
Traditional German Red Cabbage [Rotkohl]
Bacon Wrapped Green Bean Bundles
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