I have to admit, roasted Brussels sprouts with a little olive oil, salt and pepper is simple perfection. I make them often but on occasion I switch things up and make this lovely Bacon, Apple and Brussels Sprouts side. It’s easy to prepare and combines three distinct flavors that pair exquisitely together. The smokiness of the bacon combined with the sweet of the apple… honestly, I could eat these two ingredients all by themselves. But toss in some Brussels sprouts and the recipe somehow tastes complete.
Of course I throw in some fresh garlic and sometimes add a splash of parmesan to the finished dish. I think some shredded Irish cheddar would be tasty as well.
Not only does this make a great side dish or one dish meal, it’s a lovely side for all the holiday dinner celebrations. It happily accompanies turkey, prime rib, whole roasted salmon and a honey glazed ham. Now I’m hungry!
Just in case you’re not convinced Brussels sprouts are for you… I’ve added a few additional sides to browse. You know, just in case. 😉
Delicious Wishes and Loads of Love!
Bacon, Apples and Brussel Sprouts
6-8 ounces bacon, diced
2 cloves garlic, minced
2 cups thin sliced apples, whatever is local and in season (I use Oregon local Honey Crisp)
1 1/2 - 2 lbs Brussels sprouts, cleaned, bottom ends trimmed but core intact and then halved through the core. I prefer the smaller to medium sprouts if you can find them.
1-2 tablespoons extra virgin olive oil or coconut oil
salt and pepper to taste
Squeeze of lemon
Fill a large pot with water and season the water generously with salt. Bring the water to a boil and add the Brussels sprouts. Turn the heat down to a simmer and let the sprouts cook for about 5-7 minutes or until the sprouts are tender. Drain and rinse with cold water. Shake out the excess water and set aside.
In a large skillet over medium heat, add about 1 - 2 tablespoons oil. When the oil is hot add the diced bacon and cook. When the bacon is crispy, remove it with a slotted spoon and add the Brussels sprouts.
Increase the heat to medium high allowing the Brussels to brown and crisp a bit. When the Brussels look golden brown, gently toss in the garlic and the apples.
Turn the heat back down to medium and let the apples cook until crisp tender. Once the apples are done, stir in the bacon and give it a squeeze of lemon.
Season to taste with salt and freshly cracked black pepper. Serve warm.
- 6-8 ounces bacon, diced
- 2 cloves garlic, minced
- 2 cups thin sliced apples, whatever is local and in season (I use Oregon local Honey Crisp)
- 1 1/2 - 2 lbs Brussels sprouts, cleaned, bottom ends trimmed but core intact and then halved through the core. I prefer the smaller to medium sprouts if you can find them.
- 1-2 tablespoons extra virgin olive oil or coconut oil
- salt and pepper to taste
- Squeeze of lemon
Several years ago I posted this Cauliflower Mashers recipe in a post with several other enticing side dishes.
Another lovely and sweet side for Roast Turkey and Honey Baked Ham.
A gorgeous and delicious salad easily prepped and served – making your holiday celebration stress free.
Hands down one of my favorite salads. Again, easy to prepare and so delicious paired with Roast Turkey, Whole Roasted Salmon, Duck Breast, Honey Baked Ham or Prime Rib.
Brussels Sprouts are grand all on their own, but combined in a gratin with cheese and cream totally elevates this dish to spectacular!