“Bacon: Nature’s candy,” said my sister before she swore off most meat, especially pork. At the time, I was vegetarian and to this day, I rarely have any pork products, never red meat. But this dish makes me shun all of my impossible self-imposed standards and get back to the primal instinct of loving bacon.Jump to Recipe
Like any family in the northeast, I had more apples than I knew what to do with after going apple picking. We tried to remember what type of apples we plucked from each tree in every row, but by the time we got home all of the varieties were mixed up in the bag. So, this recipe uses a mix of tart and semi-tart apples.
I’ve made this recipe twice now for my family. Depending on the type of bacon you get, it might take a little longer to crisp up. Make sure to throw your oven on broil at the end. The bacon fat coats the Brussels and apples evenly as you mix it around. It’s amazing!
There’s little prep time, but leave enough time for cooking. Enjoy!
Bacon, Apple and Brussel Sprouts
- 1 lb Brussel Sprouts halved or quartered depending on size
- 4 Apples semi-tart
- 1 lb Bacon smoked and thick is best
- 1 tbsp Apple cider vinegar
- 1 tbsp Dijon mustard
- 1 tsp salt
- dash red pepper flakes
- 1 tsp Pure Maple Syrup
- Preheat the oven to 425 degrees
- Time to chop! Dice apples into 1" cubes with the skin still on. Cut the Brussel sprouts into halves or quarters depending on how big they are. If they are big, cut them into quarters. Dice the bacon into 1" slices.
- Put apples, bacon and Brussel Sprouts into a mixing bowl.
- In a small bowl, mix the Dijon mustard, apple cider vinegar, salt and red pepper flakes. Whisk together.
- Pour the dressing over the apples, sprouts and bacon. Mix well.
- Spread the mixture onto a baking sheet and put into the oven.
- After 35 minutes of baking at 425, switch your oven to broil. Broil on high for about 10 minutes or until you see the bacon crisp and brown (to desired crisp).
- Serve hot.