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This recipe brings together salty bacon, sweet apples, and caramelized Brussels sprouts for a truly outstanding side dish.
Roasted Brussels Sprouts with Apples
My friend Keely originally told me about this recipe and I couldn’t resist trying it myself. And I’m so very glad I did! Oh. My. Goodness. Absolutely DELICIOUS.
I am confessing now that as I was taking this picture, I probably ate about a third of this dish. Yes, I am officially nuts over Brussels sprouts.
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.
This recipe has thus far been the only way my hubby “likes” to eat Brussels sprouts! They aren’t my favorite vegetable either, but these are delicious. Thanks for sharing.
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?
Roasted Brussels Sprouts with Apples and Bacon
Ingredients
- 3 slices bacon cut into 1″ pieces
- 6 cups medium Brussels sprouts ends trimmed and then halved
- 1 medium apple cut into ¼" slices and then halved
- kosher salt adjust to taste
- freshly ground black pepper adjust to taste
- 1-2 teaspoons red wine vinegar
Instructions
- Preheat oven to 425°F. Arrange bacon in a single layer on a large baking sheet. Bake for about 10 minutes, until cooked through, but not yet crispy.
- Remove the bacon pieces from the sheet and set aside. Add the Brussels sprouts and toss them in the bacon drippings. Season well with salt and pepper. Roast them until they begin to brown, about 15 minutes.
- Add the apple pieces and the partially cooked bacon to sheet pan with the Brussels sprouts and roast until the sprouts are tender. the bacon is crisp and the apple has softened a bit, about another 10-15 minutes.
- Drizzle everything with the vinegar and serve immediately.
Video
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
(Recipe originally published 2/25/12 – recipe notes and photos updated 1/14/26)
I made this tonight for dinner and it was all I expected…delicious!!!!
This was delicious! I made it with a roast pork. I even had the leftovers as a “salad” for lunch.
I bet it was fantastic with the pork. I have these Brussels on my menu for this week too!
I want to make this with probably some baby potatoes and carrots. Do you think it would taste weird?
Did you try it? How’d it turn out? I’m roasting potatoes to go with this, but I can’t decide if I want them in the same pan or separate. We generally put a lot more spices on our roasted veggies… I’m afraid this will be a bit plain to us. That happens a lot to the things I try, not enough seasonings.
The key here is to salt and pepper generously. This works well with additional spices as well. You know best what your family will like.
Personally, I’d roast the potatoes separately. I think the flavor of the apple might be lost alongside the potatoes.
So good. Makes eating the veggie easier for those who are on the fence about them. Thx for sharing.
Delicious and healthy dish! I would love tot try this palatable recipe!
I bought all the ingredients to make this! The ingredients include red wine vinegar but I don’t see it used in the instructions. Am I missing something?
Can’t wait to try it!
Julie
The vinegar is the very last ingredient used. Drizzle it over everything when it finishes roasting. Enjoy!
Can this be reheated if cooked the day before?
This reheats fine. However, the Brussels sprouts and bacon won’t be quite as crisp. I eat the leftovers often. I’ve never intentionally made it the day before to reheat and serve though.
This looks amazing. I want to try it, but I will be bringing it to my mothers house for Christmas Dinner. Can I prepare this ahead of time and warm before serving?
I’m not a big fan of red wine vinegar so I cut down on it but loved the taste
If you like balsamic, you could substitute it for the red wine vinegar.
Based on having a version of this at a restaurant I added parmesan cheese to this and it was awesome!
I bet these Brussels are delicious with parmesan, Kathleen!
This looks so delicious! What a great flavor combo!
We love it too, Peter!
Love. Sprinkled a bit of nutmeg and used balsamic vinegar instead. So good! Cooked separately until end. Bacon cooked with separate apple too. Very yummy!
I’m glad that you enjoyed the Brussels, Jana.
Thanks for sharing this looks amazing.. This dish was delicious. I love it so much.
Gordon – Is that you? HA! HA! Thank you for the review and for stopping by. PS – this recipe is quite delicious.