Roasted Brussels Sprouts with Bacon and Apples

I’m relatively new to the world of the B-sprouts. I’m sure my parents had me try them as a kid and I said, “YUCK!” and spit them back out. But as an adult? I just started to get on the Brussels train a few years back. I love how sweet, crunchy and caramelized the little leaves get when roasted in a scorching hot oven.
I’m relatively new to the world of the B-sprouts. I’m sure my parents had me try them as a kid and I said, “YUCK!” and spit them back out. But as an adult? I just started to get on the Brussels train a few years back. I love how sweet, crunchy and caramelized the little leaves get when roasted in a scorching hot oven.


INGREDIENTS
  • 1 pound Brussels sprouts, washed, trimmed and halved
  • 1 large Granny Smith apple, cored and diced
  • 4 slices thick-cut bacon, cooked and crumbled
  • 1/4 cup olive oil
  • 2 tablespoons maple syrup
  • 1 tablespoon balsamic vinegar
  • Salt and pepper, to taste

INSTRUCTIONS
  1. Preheat oven to 425 degrees.
  2. In a large bowl, combine the Brussels sprouts, apple and bacon. Set aside.
  3. In a separate small bowl, whisk together the olive oil, maple syrup, and balsamic vinegar.
  4. Pour the olive oil mixture into the Brussels sprouts mixture and toss to coat.
  5. Transfer the Brussels sprouts onto a large baking sheet. Season liberally with salt and pepper.