Martha Stewart Brussels Sprouts with Bacon and Apple

Martha Stewart Brussels sprouts with bacon and apple are a crispy, caramelized side dish with smoky bacon, halved sprouts and sweet apple slices that come together in 1 hour. Try this easy Thanksgiving side dish for Christmas dinner or a fall Sunday supper, since it's a sheet pan recipe with few ingredients.

Roast the bacon alone for 10 minutes before the sprouts go on, because that head start renders the fat the vegetables then crisp up in. Skip it and the sprouts steam in raw bacon fat instead of browning.

Martha roasts everything in batches on the same baking sheet, so the apple slices only join the pan for the last stretch. That keeps them softened but still shaped, and a splash of red-wine vinegar at the end cuts through the bacon fat.

Martha Stewart Brussels Sprouts with Bacon and Apple

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Course: Side DishCuisine: AmericanDifficulty: Easy

Servings

8

servings

Prep time

20

minutes

Cooking time

40

minutes

Calories

110

kcal

Bacon, sprouts and apple roast in stages on a single baking sheet, so each one finishes at its own pace. The edges turn browned and crisp while the apple softens, and a splash of vinegar brightens it right before serving.

Ingredients

• 3 slices bacon, cut into ½-inch pieces
  

• 4 pints Brussels sprouts, ends trimmed and halved
  

• Kosher salt and freshly ground pepper
  

• 1 apple, cored and cut into ¼-inch slices, each slice halved crosswise
  

• 2 teaspoons red-wine vinegar
  

Directions

• Roast the bacon: Preheat the oven to 425°F, then spread 3 slices of bacon, cut into 1/2-inch pieces, in a single layer on a large rimmed baking sheet. Bake for 10 minutes, until browned.
• Add the sprouts: Add 4 pints Brussels sprouts, trimmed and halved, to the pan in a single layer, then sprinkle with kosher salt and freshly ground pepper. Roast for about 15 minutes, until they begin to brown.
• Toss in the apple: Pull the pan from the oven and toss in 1 apple, cored and cut into 1/4-inch slices with each slice halved crosswise. Return it to the oven for 10 to 15 minutes, until the sprouts are browned and tender and the apple has softened.
• Finish with vinegar: Toss the vegetables with 2 teaspoons red-wine vinegar while they are still hot. Serve right away, so the bacon stays crisp.

Tools for this recipe

• Nordic Ware half sheet pan, Victorinox Fibrox 8-inch chef's knife, John Boos maple cutting board, 18 x 12, Diamond Crystal kosher salt, 3 lb. As an Amazon Associate I earn from qualifying purchases.

FAQs

Can I make Brussels sprouts with bacon and apple ahead of time?

Yes, you can prepare the dish through the second roasting and leave it at room temperature for up to 4 hours. When you are ready to serve, reheat it in a 350°F oven for 10 to 15 minutes, then toss it with the vinegar.

How do I reheat the sprouts without making them soggy?

Use the oven, not the microwave: a 350°F oven warms them through in 10 to 15 minutes while keeping the edges browned. The microwave steams them and softens the bacon, so I skip it for this dish.

What kind of apple works best here?

A firm apple holds its shape best during the final roast, so pick something like Granny Smith or Honeycrisp. A soft, mealy apple turns to mush by the time the sprouts are browned.

Why do I roast the bacon before adding the sprouts?

The bacon needs about 10 minutes alone to brown and release its fat. Once the sprouts go in, they roast in that fat and pick up smoky flavor, which is hard to get if everything starts together.

What's the most common mistake with roasted Brussels sprouts?

Crowding the pan is the usual problem, because piled-up sprouts steam instead of browning. Keep them in a single layer on a large rimmed baking sheet and use a second pan if yours is small.