These Roast Brussels Sprouts with Apples and Bacon are really delicious. Adding vinegar, wine, sugar and Dijon mustard elevates it to a whole other level.
Prep: 10 mins
Cook: 30 mins
Yields: 6 Servings
Ingredients
1½ pounds Brussels sprouts, trimmed and halved
olive oil
½ pound bacon, sliced
1 large tart apple (like Granny Smith), peeled, cored and cut into crescents
1 large onion, thinly sliced
½ Tablespoon light brown sugar
1 Tablespoon white balsamic vinegar
1 Tablespoon cider vinegar
½ cup dry white wine
3 teaspoons Dijon mustard
1 Tablespoon butter, optional
Directions
1Preheat the oven to 350° F.
2Lay the sprouts in a single layer in one or two roasting tins. Add 2 tablespoons oil, season and toss. Roast for 20 minutes or until the edges begin to look brown.
3Meanwhile, fry the bacon in a sauté pan until golden all over and cooked through. Lift out with a slotted spoon.
4Remove all but 1½ tablespoon fat from the pan. Add the apples and onions to the pan and cook over a medium heat until golden and soft, about 6 minutes.
5Add the sugar, vinegars, wine, mustard, bacon, and season. Toss well and cook until the wine has reduced by about half, then add the sprouts and cook until they are only just tender, but not floppy (all the juices should have reduced). Toss in the butter, if using. Check the seasoning and serve.