These Brussels Sprouts with Apple and Bacon is the perfect blend of sweet and salty!
Oh hello, tender-crisp roasted Brussels sprouts, making all my Thanksgiving dreams come true right now. I have to make a confession: I owe you an apology for all the years I turned up my nose at your presence, dismissing you as strange little cabbages that had no business anywhere near my plate. Well, I was wrong. So very, very wrong.
There was a time when this veggie-loving gal wanted nothing to do with anything green and growing. If it came from the ground, I was out. And Brussels sprouts? They were at the top of my no-go list, earning the highly unflattering nickname of “Grandpa food.”
Then, at some point in my wiser years, I actually tried them. Not the sad, boiled-to-mush versions of my childhood nightmares, but the crispy, golden, caramelized kind roasted in the oven. And then, when you add bacon, it’s a total knockout. The salty, smoky crunch mixed with those crispy edges and just a hint of sweetness from roasted apples, maple syrup, and a sprinkle of pomegranate seeds—yep. It’s the kind of side dish that steals the show. I know, because now I make a double batch, and somehow, there are never any leftovers.
Is this Brussels Sprouts Recipe Healthy?
Brussels sprouts are loaded with fiber, vitamins C and K, and folate, making them powerful little superfoods. The apples bring a touch of natural sweetness and another good dose of vitamin C, while those tart pomegranate seeds add a pop of potassium and other antioxidants. And olive oil is a great source of vitamin E and heart-healthy fats.
Where we deviate is the bacon and maple syrup. Bacon isn’t exactly the type of food you should be eating in excess (it’s high in salt and saturated fat), but the good news with this recipe is that a little goes a long way. Maple syrup is another thing to enjoy in moderation, as it is technically a sugar. However, it’s an all-natural sugar and has a lower glycemic index than your standard white refined sugar.
Brussels Sprouts Belong In The Oven
Remember when I said Brussels sprouts were on my no-go list? I grew up in the unfortunate era of boiling them into bitter, mushy oblivion. If you grew up like me and now avoid them at all costs, you should know that boiling was doing your Brussels sprouts dirty. Roasting is where it’s at. Roasting takes these little green brassicas from sad and soggy to crispy, caramelized, and completely addictive. It doesn’t even taste like it’s the same food.
The high heat of the oven helps coax out the sprouts’ natural sweetness and crisps up the outer leaves into golden perfection. Instead of that bitter taste you might remember from childhood, you get a deep, nutty, slightly sweet flavor with just the right amount of char. Trust me on this one: Once you try them like this, you’ll never look at Brussels sprouts the same way again.
How Do I Store Leftovers?
Pop your leftover sprouts in an airtight container and store them in the fridge for up to 3 days. When reheating, avoid the microwave unless you’re feeling nostalgic for sad, soggy sprouts. I recommend heating them up in the oven at 400 degrees Fahrenheit for about 5-7 minutes to reinforce their crispiness.
Serving Suggestions
These roasted Brussels sprouts with bacon would make a wonderful side dish alongside a main protein or as part of a holiday spread. For an example menu, you could serve them alongside some Air-Fryer Turkey Breast with homemade Cranberry Sauce and Smashed Potatoes.
Recipe
Ingredients
- 1 pound Brussels sprouts trimmed and halved lengthwise
- 2 large apples roughly chopped (I used Fuji)
- 2 tablespoons extra-virgin olive oil
- salt
- pepper
- 3 slices hickory-smoked bacon
- 1/4 cup pomegranate seeds
- 1 tablespoon maple syrup
Instructions
- Pre-heat you oven to 400 degrees Fahrenheit.
- In a large bowl, toss together the Brussels sprouts, apples, and olive oil until well coated.
- Spread the mixture out in one layer on a large, rimmed baking sheet, being careful not to crowd the sprouts. Sprinkle with salt and pepper.
- Bake for 15 minutes, stir, and then bake for another 10-15 minutes until the sprouts are lightly browned.
- While the sprouts/apples cook, heat a large frying pan to medium heat. Cook the bacon until golden brown and crispy, flipping once. Transfer to a paper-towel lined plate and press out any excess oil.
- Transfer the cooked sprouts to a large bowl. Crumble the bacon in and add in the pomegranate seeds and maple syrup.
- Toss to mix everything evenly.
Nutrition Info:
Recipes written and produced on Food Faith Fitness are for informational purposes only.
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