I’m not a huge fan of admitting that I’m wrong. (Ask my husband.) But when it comes to Brussels sprouts, I must acknowledge that I’ve been a complete fool for 30+ years. I have decried Brussels sprouts as bitter, ugly and hardly worth the space they consume on the plate. I have rejected them at holiday dinners. I have mocked and abused them to anyone who would listen.
I have been wrong. Very wrong. At some point in the last year, I was introduced to the combination of Brussels sprouts and bacon, and this delicious duo has changed my thinking completely. It has made me question my long-held opinions and beliefs. If I could be so wrong about Brussels sprouts, what else have I been missing???
Okay, okay…enough of that. I’m a big girl, and I’m ready to admit my stupidity and move forward. What I have to share with you today is a splendiferous recipe that includes Brussels sprouts, apples, pecans, bacon and my favorite balsamic vinegar from The Tasteful Olive.
If you’re a hater of all-things-Brussels-sprouts, I urge you to give this recipe a try. It may rock the very foundation upon which you stand. At the very least, I hope it opens your eyes to the remote possibility that Brussels sprouts might actually be delicious.
Bacon Brussels Sprouts with Apples and Pecans
Prep Time: 10 minutes
Bake Time: 25 minutes
16 oz. Brussels sprouts
2 tart apples
¼ cup raw chopped pecans
¼ lb. bacon
2 T. gravenstein apple balsamic vinegar
- Preheat your oven to 400 degrees. (I like to use the convection setting.)
- Wash, clean and quarter the Brussels sprouts. (Cut off the nubby ends, remove loose leaves, cut in half, then cut in half again.)
- Wash and dice the apples (skin on).
- Spray a baking sheet with non-stick spray and toss on the Brussels sprouts, diced apples and pecans.
- Chop the raw bacon into bite-sized pieces and add to the pan.
- Sprinkle with kosher salt and ground pepper to taste. (The bacon has plenty of salt, so go easy.)
- Mix it all up.
- Slide the pan in your oven for 25-30 minutes or until the bacon is crisp and the Brussels sprouts and apples are lightly browned.
- Remove the pan from the oven and sprinkle with balsamic vinegar. (The gravenstein apple variety I recommend is wonderfully tart.)
- Toss it all together and serve.
This little dish is a perfect complement to roasted chicken, pork chops or homemade sausage. You could even enjoy it on its own. Give it a go!