Brussels sprouts are by far my favorite winter vegetable. Perhaps it’s because I can only get good fresh ones here for a short part of the year, and that makes them a bit more special, but I do truly l think they taste good. I’ve been experimenting with an apple and Brussels sprout combination for years, and have finally landed on this yummy Roasted Apple Cider Bacon Brussels Sprouts dish!
It all started nearly 10 years ago at a Las Vegas steakhouse. We ordered a side dish of apple Brussels sprouts, and they were to this day, the most memorable part of that meal. I’ve attempted to replicate that side dish over the years, to no avail. However, I must say, after all that trial and error, I think I figured it out. The key, undoubtedly, is using fresh apple cider. Not juice, but cider. It totally changes the sweet/tart flavor profile of the whole thing, and makes them very addicting!
The apple cider rounds out the sweetness from the fresh apples, and the tartness of the vinegar and mustard to make a delicious dressing. The bacon adds a nice smokiness and savory element as well. You can easily omit the bacon, just make sure you get a nice browning on the sprouts to maintain a bit of that smokey flavor. If you’re feeling wild, you could even top the whole thing off with some toasted walnuts or pecans! This Roasted Apple Cider Bacon Brussels Sprouts dish is best served hot.
Roasted Apple Cider Bacon Brussels Sprouts
Ingredients
- 1 lb Brussels Sprouts
- 1/2 Apple
- 1 Tbsp Olive oil
- Salt and pepper
- 2 Strips Bacon chopped
- 1/2 Tbsp Butter
- 1 Small shallot
- 3/4 Cup Apple cider
- 1 Tbsp Apple cider vinegar
- 1/2 tsp Dijon mustard
- 1/2 tsp Maple syrup
Instructions
- Preheat oven to 425° F. Chop brussels sprouts in half or quarters depending on if they are large or small. Dice apple into 1/4 inch pieces. Coat sprouts and apple with olive oil and season with salt and pepper. Spread into single layer on a sheet tray. Sprinkle chopped piece of bacon around tray around the brussels. Bake for 20 minutes, or until they start to brown.
- On the stove, add butter and shallot to a small saucepan. Saute for a couple minutes, until shallot begins to brown. Add apple cider, apple cider vinegar, dijon and maple syrup. Whisk together and let simmer for 10 minutes on low.
- Once brussels sprouts are done, remove from oven and coat with the sauce. There may be some extra sauce, but the vegetable will absorb quite a bit! Serve hot.
