This is one of those side dishes that surprises everyone. It’s got smoky bacon, sweet apples, and roasted Brussels sprouts all in one pan. The flavors just work. I like to make this when I want something cozy but still fresh. It’s just as good with a weeknight dinner as it is on a holiday table.
Why I Love This Recipe
The first time I made this, it was Thanksgiving and I needed something green that people would actually eat. I tossed it together last minute, and now it’s the first thing gone from the table every time.
- Sweet and savory in every bite
- Bacon makes everything better
- The apples soften just enough without turning mushy
- Perfect for fall, but honestly good any time
- Comes together in one pan
Servings and Cook Time
Serves: 4
Cook Time: 30 minutes total (10 min prep, 20 min cook)
What You’ll Need
- 1 lb Brussels sprouts, trimmed and halved
- 4 slices thick-cut bacon, chopped
- 1 large apple (like Honeycrisp), sliced into ½-inch wedges
- 1 tbsp olive oil
- 1 tbsp unsalted butter
- ¼ tsp salt
- ¼ tsp black pepper
- Optional: a splash of apple cider vinegar or maple syrup for finishing
Tools Needed
- Large skillet or cast iron pan
- Cutting board
- Sharp knife
- Wooden spoon or spatula
- Measuring spoons
Substitutions and Variations
- Use pancetta instead of bacon
- Try pears instead of apples for a twist
- Add a sprinkle of parmesan before serving
- Finish with balsamic glaze or lemon juice instead of vinegar
- Make it vegetarian: skip bacon and use 1 tbsp olive oil to roast
Make Ahead Tips
- You can trim and cut Brussels sprouts and apples a day ahead.
- Store prepped ingredients separately in airtight containers in the fridge.
- Cook fresh for the best flavor and crispness.
How to Make Apple & Bacon Brussels Sprouts
Step 1: Cook the bacon
In a large skillet over medium heat, cook 4 slices of chopped thick-cut bacon until crispy, about 5–7 minutes. Remove bacon and set aside, but leave the fat in the pan.
Step 2: Add Brussels sprouts
Add 1 lb of halved Brussels sprouts to the hot bacon fat. Season with ¼ tsp salt and ¼ tsp black pepper. Cook cut-side down for 5–7 minutes, until golden brown.
Step 3: Flip and add apple slices
Flip the Brussels sprouts and add 1 large Honeycrisp apple (sliced into ½-inch wedges). Stir gently and cook for another 7–8 minutes until apples are tender and sprouts are cooked through.
Step 4: Add butter and return bacon
Add 1 tbsp unsalted butter and the cooked bacon back into the pan. Stir until butter melts and coats everything evenly. Optional: splash in a little apple cider vinegar or maple syrup.
Step 5: Serve
Transfer to a plate and serve hot. Add a sprinkle of extra black pepper or a drizzle of maple syrup if you like.
Leftovers and Storage
Store leftover Brussels sprouts in an airtight container in the fridge for up to 4 days. Reheat gently in a skillet over medium heat until warm and lightly crisp, or enjoy cold in a salad or grain bowl. The bacon fat may firm up when chilled — just warm briefly to bring back that glossy, savory finish.
Macros (per serving)
- Calories: 210
- Protein: 7g
- Carbs: 17g
- Fat: 14g
- Fiber: 5g
- Sugar: 9g
Why This Recipe Works (Quick Science)
Roasting Brussels sprouts brings out their natural sweetness by breaking down bitter sulfur compounds. Adding apples adds moisture and a touch of sugar, which helps caramelize the edges. Bacon fat not only adds flavor but also helps everything brown up beautifully.
Common Mistakes
- Overcrowding the pan: This causes steaming, not roasting. Use a large pan or roast in two batches.
- Cutting apples too small: They’ll turn to mush. Keep slices thick enough to hold shape.
- Adding apples too early: Toss them in halfway through cooking so they stay tender, not mushy.
What to Serve With
- Roasted chicken or turkey
- Pork chops or pork tenderloin
- Grilled sausage
- Mashed potatoes
- Rice pilaf
FAQ
Can I use turkey bacon?
Yes, but it won’t get quite as crispy or release as much fat. Add a little olive oil to make up for it.
What kind of apples should I use?
Honeycrisp, Fuji, or Pink Lady work best. You want something crisp and slightly sweet.
Can I prep this ahead?
You can slice everything ahead of time, but roast it fresh for best texture.
Wrap-Up
These Apple & Bacon Brussels Sprouts are an absolute hit. They’ve got that perfect balance of sweet, smoky, and savory that makes every bite irresistible — and they’re easy enough for any weeknight. Give them a try, and when you do, drop a comment below to share how it turned out or if you added your own twist. I’d love to hear from you!