Roasted Brussels Sprouts with Bacon and Apple

[Rachel Perlow]

Roasted Brussels Sprouts with Bacon and Apple

Serves 6 as Side.

This recipe was inspired by a segment of Martha Stewart's daytime show, here's a link to the original recipe. I prefer the roast brussels sprouts.

If using frozen brussels sprouts, 2-1 lb bags of the petite kind are best. If you are using fresh, you may need more than 2 lbs, because you'll have to trim the stem, outer leaves and may lose some if they are bad inside. Cut large sprouts in half or quarters, leave small ones whole.

If you have to use dried thyme, as opposed to fresh thyme sprigs, add about 1 tsp with the apple & vinegar.

• 4 oz Bacon
  
• 2 lb Brussels Sprouts
  
• 10 Thyme sprigs
  
• 1 Granny Smith apple
  
• 2 tsp Cider Vinegar
  
• Pepper & Salt to taste
  

Heat your oven to 400 F. Dice or cut bacon into strips. Spread out bacon on a half-sheet pan or roasting pan and cook in oven for 10-15 minutes, until mostly cooked and it has rendered fat. Remove cooked bacon and set aside. Drizzle some of the rendered bacon fat over the prepared Brussels sprouts and thyme sprigs and mix well. If there's a lot of rendered fat, you don't have to use all of it.

Add the sprouts to the pan and roast for 15 minutes. Remove pan from oven and carefully using a spatula, turn and mix the sprouts so that they roast evenly. Return to the oven for another 15 minutes.

While the sprouts are in the oven, peel and dice your apple. Mix with cider vinegar (and dried thyme if you are using that instead of fresh sprigs) and set aside.

After the sprouts have roasted for about 30 minutes, add the cooked bacon and diced apple, stir to combine, and return to the oven for 10 more minutes. Add fresh ground pepper to taste, be careful with adding salt as the bacon adds a lot of saltiness. Best served immediately.

Keywords: Side, Intermediate, Vegetables, Pork, Lunch, Dinner, American

( RG1507 )