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.


  • 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


  1. 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.
  2. 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.
  3. 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.
  4. Remove pan from heat and transfer contents to serving dish; enjoy warm.


Recipe can be easily cut in half for smaller servings.


Keywords: bacon & brussels sprouts