Brussels sprouts with bacon is one of my absolute favorite food combinations. B-sprouts in particular, offer a wealth of vitamins and minerals (vitamins A, C, and K, folate, and potassium to name a few), and anti-cancer properties that make them an excellent low-cal side or main dish. However, I realize that Brussel sprouts are an… acquired taste—not everyone has the same level of appreciation for them that I do. So we’ve doctored them up for you in our healthy Apple and Bacon Brussel Sprout Recipe.
This recipe has all the cruciferous vegetable goodness with less attention on the bitter flavors. Rather, it focuses on the add-ins—tart apples, salty bacon, sweet cranberries, and nutty pecans. All are complementary ingredients to Brussel sprouts and tie in the Thanksgiving theme of this month quite nicely!
Apple and Bacon Brussels Sprouts
- 2 cups Brussels sprouts, halved
- 4 slices bacon (turkey and/or nitrate-free are great options), diced
- 1 apple, cored and diced
- 1/4 cup dried cranberries, unsweetened
- ½ cup pecans, chopped
- 2 tbsp olive oil
- Salt and pepper to taste
- Preheat oven to 350F. In a medium bowl toss Brussels sprouts with olive oil, salt, and pepper. Pour Brussels sprouts onto foil lined sheet pan. Fold foil to create a sealed package. Roast for ~15-20 minutes, then unfold foil, and continue to cook until the Brussel sprouts are tender when pierced with a fork (~5-10 minutes or more).
- While the Brussel sprouts are roasting, cook bacon slices in a skillet over medium heat until slightly crispy. Remove slices from pan and place on paper towel. Once cooled, dice bacon into bits.
- In a medium bowl combine roasted Brussel sprouts, bacon bits, diced apple, dried cranberries, and pecans. Toss with more olive oil if desired and sprinkle with additional salt and pepper to taste.
Nutrition Information: 189 Calories, 10g Total Fat (2g Saturated Fat), 21g Total Carbohydrate (5g Fiber, 12g Sugar), 5g Protein