Roasted Brussels Sprouts with Bacon and Apples

by Cassie Johnston

Prep Time: 5 minutes
Cook Time: 15 minutes

Keywords: roast appetizer entree side

Sprouts are a member of the cabbage family, and like most cabbage, contain sulfur. The longer the Brussels cook, the stronger the sulfur smell and taste become. Not good eats for kids (or adults). Avoid the dreaded kid spit out by roasting these babies until they are just tender and brown.

Ingredients (4-6 servings)

1 pound Brussels sprouts, washed, trimmed and halved
1 large tart apple, cored and diced
4 slices, thick-cut bacon, cooked and crumbled
1/4 cup olive oil
2 tablespoons maple syrup
1 tablespoon balsamic vinegar
Salt and pepper, to taste

Instructions

Preheat oven to 375°
In a large bowl, combine sprouts, apple and bacon and stir until evenly distributed.
In a small bowl, whisk together olive oil, maple syrup and balsamic vinegar.
Pour olive oil mixture over sprout mixture and toss to coat.
Pour out the sprout mixture in one layer onto a greased cookie sheet. Season liberally with salt and pepper.
Roast in oven for 10-15 minutes, turning once halfway through cooking, or until sprouts are tender and brown.