When I think back to my childhood, it seemed as though brussels sprouts were somewhat of a nightmare in my mind. As I smelled them being cooked I thought my mom was punishing me for misbehaving or was trying to poison me…not really mom…I am just kidding…kind of. They were a vegetable to loathe, but somehow as I grew older and started to appreciate more foods in my life, brussels became one of them.
At this moment, something sounds rather comforting about a big plate of roasted brussels, bacon and apples. It downright sounds like a party in your mouth. While the brussels will explode with a robust flavor, the bacon and apple will provide the taste buds with a crunchy, savory and tart finish. How can you beat that kind of a dish?
Roasted Brussels Sprouts With Apples & Bacon
INGREDIENTS:
- 1 pound Brussels sprouts, washed, trimmed and halved
- 1 fuji apple, cored and diced
- 4 slices, thick-cut bacon, cooked and crumbled
- 2 tablespoons coconut oil
- 2 tablespoons maple syrup
- 1 tablespoon balsamic vinegar
- Salt and pepper, to taste
DIRECTIONS:
- Preheat oven to 400°
- In a large bowl, combine sprouts, apple and bacon and stir until evenly distributed.
- In a small bowl, whisk together melted coconut oil, maple syrup and balsamic vinegar.
- Pour coconut oil mixture over sprout mixture and toss to coat.
- Pour out the sprout mixture in one layer onto a greased cookie sheet or your cast iron skillet. Season generously with salt and black pepper.
- Roast in oven for 10-15 minutes, turning once halfway through cooking, or until sprouts are tender and brown.
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