Crisp Brussels sprouts are roasted with sweet apples and topped with smoky bacon.
|2||slices thickly-cut applewood smoked bacon|
|1||lb Brussels sprouts, trimmed and halved|
|1||large apple, peeled, cored, and chopped (I used Honeycrisp)|
|1||Tbsp extra virgin olive oil|
|½||Tbsp pure maple syrup|
|1||tsp apple cider vinegar|
|Kosher salt and freshly ground black pepper, to taste|
Preheat oven to 425°F. Place bacon in a large non-stick oven-safe skillet set over medium-high heat. Cook until crisp, turning halfway through, about 5-6 minutes total. Transfer bacon to a paper towel-lined plate, and crumble. Wipe out the skillet, reserving about 1 tsp bacon fat. In a large mixing bowl, combine the halved Brussels sprouts, chopped apple, olive oil, maple syrup, and apple cider vinegar. Season to taste with salt and pepper, and toss to coat. Add mixture to the skillet, making sure the halved Brussels sprouts are cut-side down. Roast until sprouts are browned and crisp and the apples are soft, about 20 minutes. Remove the skillet from the oven, and top the Brussels sprouts and apples with the crumbled bacon.