Now that November is here, people tend to speed right past Thanksgiving and dive into Christmas. This is a tough pill for me to swallow because I personally love Thanksgiving! I mean what’s not to love? It’s a holiday built around giving thanks and eating! Good things all around. So with a thankful heart and out of respect for Mr. Turkey, I had to post a recipe for one of my favorite Thanksgiving side dishes, Roasted Brussels Sprouts with Bacon and Apples.
A number of years ago, my sister was given the task of bringing a veggie side to pass at our family’s Thanksgiving celebration. She spent days racking her brain to think of the perfect dish to bring. I don’t know where she got the idea, but when I tasted the nuttiness of the brussels sprouts with the savory smokiness of the bacon and the tart bite of the apple, I was hooked!
While this is such a delicious option for any Thanksgiving table, it’s also a great option to bring to a party because everything can be done in advance and heated up prior to serving! Sometimes it’s the simplest ingredients that pack the most punch, and this does not disappoint!
- - 25 Brussels Sprouts
- - Olive oil
- - Salt
- - Pepper
- - 4 slices of crispy bacon, crumbled
- - 1/2 of a Granny Smith Apple, peeled, cored and diced (sprinkle with a little lemon juice to avoid browning)
- Preheat the oven to 425 degrees.
- Wash and trim the Brussels Sprouts.
- Spread the Brussels Sprouts onto a greased pan, drizzle with olive oil and season generously with salt and pepper.
- Roast for 30 minutes, turning once half way through.
- When done, mix the Brussels Sprouts with the bacon and apples and transfer to your serving dish. Enjoy!
- Remove the loose outer leaves
- Cut off the bottom stem
- Half or quartering them (depending on their size- you want them all to be around the same size)
- This can be served immediately or reheated prior to serving.