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!