Roasted Brussels Sprouts with Apples and Bacon

This recipe brings together salty bacon, sweet apples, and caramelized Brussels sprouts for a truly outstanding side dish.

Even my kids who are skeptical of vegetables absolutely devoured these Brussels sprouts. No one was more surprised than I was to discover a vegetable side dish that made everyone in the family this happy.

Almost 15 years after making this Brussel Sprouts Recipe for the first time, this is still a family favorite. My kids happily eat Brussels sprouts when they are served this way and everyone else that has ever tried this in my home has raved about it.

What’s the secret to Brussel sprouts that are not only edible but delicious? There are a few things happening in this recipe that contribute to its “wow” factor and turn a vegetable often known for being bland and rubbery into something you’ll crave.

The first key to spectacular rave-worthy Brussels sprouts is roasting. If you’ve never roasted Brussels sprouts you’re really missing out.

Brussels sprouts are essentially tiny cabbages with lots of layers of small leaves. Oven roasting locks the fat into the folds and layers of each sprout and results in a tender interior wrapped in a crispy layer on top.

Roasting also brings out the slightly nutty, earthy flavor of Brussel sprouts that’s enhanced even more by the other ingredients in this recipe.

The addition of bacon and apples to the roasting pan where you’re cooking the sprouts is the other factor that makes this recipe stand out.

A splash of red wine vinegar adds a little tang to balance out the savory and salty flavors from the bacon, the sweetness of the apples, and the earthy flavors of the sprouts.

Once you try making Brussels sprouts this way, you will NEVER boil them again!

How To Roast Brussel Sprouts and Apples

Brussels sprouts can be roasted in a variety of oils and fats. Olive oil and canola oil work well but since this recipe already calls for bacon, I put the bacon grease to work.

Cooking the bacon in the same pan that you’ll use to roast the Brussels sprouts keeps the dishes you need to clean at a minimum and optimizes the flavor! That’s a win-win in my book.

While the bacon is cooking, prep your Brussels sprouts by rinsing them, then trimming off the root end of each sprout. Cut the sprouts in half as well.

Once the bacon is nice and crisp after a few minutes in the oven, add the trimmed and halved sprouts to the pan. Give them a  toss to make sure they’re fully coated with bacon grease then season generously with salt and pepper.

After your sprouts have spent enough time in the oven to begin to brown (about 15 minutes), add chopped apple pieces and continue roasting until the apples have browned as well.

Remove the pan from the oven, drizzle a teaspoon or two of red wine vinegar over the whole sheet and toss the sprouts and apples to coat.

Brussels Sprouts with Bacon and Apples

I like to serve these Roasted Brussels Sprouts right away to enjoy them while everything is still hot and crispy! If you have leftovers, you can store them in an airtight container in the fridge and reheat but they are definitely at their best served right out of the oven.

Roasted Brussels Sprouts with Bacon and Apples go well with just about any entree you can think of. Try them with Baked Chicken Thighs or Pan Fried Pork Medallions with Creamy Wine Sauce.

This recipe would also make a phenomenal side dish for Thanksgiving, Christmas and any other holiday. Imagine this on the table next to a Balsamic Dijon Glazed Ham or Roast Turkey with Wine and Herbs. 

Whether you’re a long time lover of this underrated vegetable or a Brussel sprouts skeptic, I think you’ll love this recipe. Are you ready to make the best Roasted Brussel Sprouts you’ve ever had? 

(Recipe originally published 2/25/12 – recipe notes and photos updated 1/14/26)