Roasted brussels sprouts with apples, bacon and pecans – the perfect side dish for any occasion.
One can never have too many brussels sprouts recipes… least not in my opinion. I have loads of dishes highlighting brussels sprouts on my site – everything from roasted balsamic with almond butter to maple and cinnamon spiced.
But I have yet to add bacon… And unless you’ve been living under a rock (or erm, eat vegan or vegetarian) everyone knows bacon brussels are kind of amazing. They’re basically a staple on many restaurant menus these days too, which I obviously love and will get pretty much anywhere we go.
And now they’re going to become a staple for you as well.
It’s also what I like to call “brussels sprouts season” so I believe it is my duty as a food blogger to shine light on the many ways brussels sprouts can be prepared.
And I realized I have YET to share them with bacon… and APPLES. For it is still fall ya’ll and apples + bacon + brussels = deliciousness.
Not to mention a great way to get first time brussels sprouts eaters on the b-sprouts train.
Oh em gee I totally forgot…
I HAVE shared brussels sprouts and bacon together here on the blog: my bacon wrapped brussels sprouts. DUH. How could I forget? Also a great party appetizer this time of year, just sayin’.
Anyways back to this brussels sprouts side dish as it’s really a great recipe to add to your menu this time of year.
Roasted Brussels Sprouts with Apples and Bacon
WHAT YOU NEED
- brussels sprouts
- olive oil
- salt & pepper to taste
- garlic powder
- apples (I used jonagold here but honeycrisp would also be great here)
- fresh rosemary
This recipe is actually quite simple. And while technically you could cook everything in the same pan or roast it all together on a baking sheet, I feel like the flavors in this dish come together better when you can roast the brussels sprouts separately and cook the bacon and apples together in the same pan.
Some tips for 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 18 minutes at 375ºF before adding them into the skillet to continue cooking them in the skillet for more flavor.
How to make Roasted Brussels Sprouts with apples and bacon
- Chop up apples (I like the skin on), halve brussels sprouts and cut bacon into 1″ pieces.
- The brussels sprouts get roasted in the oven while the bacon first cooks in the cast iron skillet.
- Once the bacon is just about crisp, add the chopped apples. Dab the skillet with a paper towel to soak up extra bacon grease if there is a lot.
- Cook the apples until slightly soft but still a slight crisp to them, about 5 minutes. At this time the brussels should be done and they can be added to the pan with pecans and rosemary to cook everything together for another 3-4 minutes so the brussels sprouts get cooked in some of the bacon grease for optimal flavor.
- Transfer to serving dish if setting for the table
These Roasted Brussels Sprouts with apples and bacon are the perfect side dish to get your friends and family on the brussels sprouts train.
Let me know if you try them by leaving a comment and review here on the blog! I love hearing from you, and the reviews help others find the recipe too!
- 2lbs brussels sprouts, trimmed and halved
- 1 tablespoon olive oil
- 1/2 tsp 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
P.S. LEFTOVERS also make a great pizza!