Tender, caramelized Brussels sprouts, smoky bacon, and sweet-tart apples all come together in an easy side dish that’s layered with texture and flavor. Or in other words, these roasted brussels sprouts are my favorite kind of side dish.

I was inspired to make this after trying a similar dish at a restaurant. It’s like a roasted veggie side dish joined forces with a fall-inspired fresh salad – you get warm, golden sprouts and cool, crisp bites of green apple with smoky bacon throughout, plus a splash of apple cider vinegar that ties it all together with a tangy-tart finish.

Ingredients

Brussels sprouts
Thick-cut bacon strips
Minced garlic
Diced green apples
Fresh parsley
Apple cider vinegar
Salt and pepper

How to Make It

☑️ Roast the Sprouts and Bacon

Trim your sprouts and remove the tough outer leaves. If they’re large go ahead and quarter them, the smaller ones can be halved or left whole. Just make sure they’re similar in size so they cook evenly. Spread them in an even layer on a baking sheet.

I like to stack the strips, slice them in half lengthwise, and cut them into small pieces. Break them up and sprinkle them over the top of the sprouts. As it cooks, it will release fat that will flavor and help caramelize the sprouts.

overhead shot of the bacon and sprouts on a baking sheet.

Roast the sprouts and bacon for 15 minutes. Remove the pan from the oven and stir them around and roast them for 10 to 15 minutes longer or until the sprouts are fork-tender and caramelized.

☑️ Add the Rest of the Ingredients

Take the pan out of the oven and add the garlic, diced apple, and stir them into the hot sprouts and crispy bacon. Drizzle the apple cider vinegar over the top and stir again.

Sprinkle the parsley, salt, and pepper over the top and serve. I do all of this while the sprouts are still on the baking sheet or you can transfer them to your serving bowl and add the other ingredients.

More Roasted Vegetables

Roasted Brussels Sprouts with Bacon and Apples

Roasted Brussels sprouts, smoky bacon, and tart apples come together for a cozy side dish that’s bursting with fall flavor.

Print Pin Rate

Author: April Anderson

Servings: servings

Prep Time: 20

Cook Time: 25

Total Time: 45

Ingredients

24 ounces Brussels sprouts trimmed and halved or quartered
6 slices thick-cut bacon cut into 1/2” pieces
2 garlic cloves minced
2 cups diced green apples (1/4” cubes)
2 tablespoons apple cider vinegar
1 tablespoon chopped parsley
2 pinches each kosher salt and ground black pepper

Instructions

Preheat the oven to 400°F. Spread the Brussels sprouts on a baking sheet in an even layer. Place the bacon in an even layer on top of the sprouts.
Roast the sprouts and bacon for 15 minutes. Remove the pan from the oven and stir them around and roast them for 10 to 15 minutes longer or until the sprouts are browned in spots and fork-tender.
Take the sprouts out of the oven. Sprinkle the apple and garlic over the top and stir. The apples and garlic will warm up when you mix with them with the hot sprouts and bacon.
Drizzle the apple cider vinegar over the top and stir it all together. Sprinkle the parsley, salt and pepper over the top and serve.

Notes

Substitutions: You can swap the bacon for the same amount of pancetta. Instead of apple cider vinegar, try balsamic vinegar.

Cooking Tip: The roasting time may vary depending on your oven and how big your sprouts are. Keep an eye on them – you will know they are done when they are fork-tender and caramelized. I like mine with a little bite, but if you prefer yours softer you may need to cook them a little longer.

Storage Tip: Leftovers will keep for a few days in an airtight container in the refrigerator.