Make this Brussels Sprouts and bacon recipe with sautéed apples for a super flavorful side dish, and one that may even turn skeptics into brussels sprouts fans! A paleo and Whole30® friendly dish too.
One can never have too many brussels sprouts recipes!
And one of the best ways to get brussels sprouts skeptics to change their minds is to cook them up with bacon.
Crispy rich bacon, sautéed apples and roasted brussels sprouts all served together in one delicious side dish. Perfect as a regular dinner side or to wow your friends and family at a holiday gathering.
- brussels sprouts, trimmed and halved
- olive oil, for cooking
- salt & pepper, to taste
- minced garlic or garlic powder, for a little flavor on brussels sprouts
- bacon, use a high quality bacon if possible
- apples, I used jonagold here but honeycrisp would also be great here
- pecans, for a little nutty crunch
- fresh rosemary, this herb goes great with this dish
APPLES: Make sure you select a good apple for cooking, something that will maintain its texture while it gets cooked down. Honeycrisp is always a great choice for both it’s flavor and texture. I used a Jonagold which is actually a cross between a Golden Delicious and a Johnathan. Braeburn, Gala and Fuji are NOT great for cooking, so try to stay clear of those for this recipe. Also, don’t overcook the apples, regardless or type you choose.
BACON: Get a good quality bacon! I’m actually so picky when it comes to bacon now that I’ve tried Pederson’s. They are sold in various grocers but also in Butcher Box! If you haven’t tried Butcher Box, use this link to get a special deal for free bacon and $15 off. (affiliate) Honestly it’s the best bacon, AND Pederson’s uses pork that has been humanely raised. They also have a variety of bacon products that are paleo and Whole30 compliant.
BRUSSELS SPROUTS: Make sure the brussels sprouts are dry and coated in oil evenly. I sprinkle just a bit of garlic powder, salt and pepper on the brussels sprouts and then roast them for about 15 minutes at 375ºF before adding them into the skillet to continue cooking them in the skillet with the rest of the ingredients for more flavor.
Three Easy Steps
This recipe is actually quite simple and ready in under 30 minutes!
First you’ll prepare the brussels sprouts and oven roast them on a sheet pan.
While the brussels sprouts are roasting, cook the bacon in the pan and sauté the apples.
Then when the brussels sprouts are done, add everything in the skillet and cook for a few minutes together.
How to Serve
Brussels sprouts and bacon actually works great as a side dish to any dinner. The apples in this recipe give it the perfect fall touch.
It’s also a lovely dish to serve as a side at a holiday gathering, whether it’s your Thanksgiving table or a winter holiday dinner.
More Brussels Sprouts Dishes to Try
- Best Roasted Brussels Sprouts
- Maple Roasted Brussels Sprouts and Squash with Almond Butter Balsamic
- Shredded Brussels Sprouts Salad with cranberries & walnuts
- Shredded Brussels Sprouts Kale Quinoa Salad with Lemon Dijon Vinaigrette
Let me know if you try this recipe by leaving a comment and star review below. I love hearing from you, and it help others learn about the recipe too! Xx AshleyPrint
Roasted Brussels Sprouts and Bacon with Sautéed Apples
Brussels Sprouts and bacon with sautéed apples is the perfect flavorful side dish, and one that may even turn skeptics into brussels sprouts fans! A paleo and Whole30® friendly dish too.
- Prep Time: 5 minutes
- Cook Time: 20 minutes
- Total Time: 25 minutes
- Yield: 8 servings 1x
- Category: Sides
- Method: Stovetop
- Cuisine: American
- Diet: Gluten Free
- 2 pounds brussels sprouts, trimmed and halved lengthwise
- 1 tablespoon olive oil
- 1/2 teaspoon garlic powder
- salt and pepper, to taste
- 2 medium honeycrisp or jonagold apples, cored and chopped (see notes in blog post)
- 10 slices of quality bacon, cut into 1” pieces
- 2 sprigs fresh rosemary
- 1/2 cup raw pecans
- Preheat oven to 375ºF and line medium baking sheet with foil or parchment paper. Drizzle half tablespoon olive oil on baking sheet and toss brussels sprouts around to coat. Sprinkle on garlic powder along with salt and pepper; drizzle on remaining olive oil and toss again. Roast brussels sprouts for about 18-20 minutes, until golden.
- Meanwhile, place large cast iron skillet (or nonstick but cast iron is best for texture and flavor in this instance) on stovetop over medium-high heat. Allow skillet to warm before adding chopped bacon. Cook bacon until crisp, then add chopped apples and rosemary. Continue cooking bacon with apples over medium heat until apples are just about soft, about 4-5 minutes. Careful not to overcook the apples.
- Once the brussels sprouts are done, add into skillet along with pecans and stir to mix in with apples and bacon; cook for another 2-3 minutes, stirring to get the brussels sprouts coated with bacon.
- Remove pan from heat and transfer contents to serving dish; enjoy warm.
Recipe can be easily cut in half for smaller servings.
- Serving Size: 1/8th
- Calories: 158
- Sugar: 3
- Sodium: 298
- Fat: 12
- Saturated Fat: 3
- Unsaturated Fat: 6
- Trans Fat: 0
- Carbohydrates: 7
- Fiber: 2
- Protein: 3
- Cholesterol: 13
Keywords: bacon & brussels sprouts