Brussels sprouts or brussel sprouts?! However you ultimately spell the word, it's hard to deny that this delicious Brussel Sprouts with Apples and Bacon side-dish is truly the perfect one-pan dish. It disappears quickly because everyone loves the flavors of the savory brussels sprouts with salty bacon and tangy apples.

When you live in Alaska, and beautiful produce in the winter is hard to come by, you jump on the opportunity to buy something that looks fresh. That's how I came about these pretty brussels sprouts - I was in Costco, shopping by myself (hallelujah!), spotted them, and knew I needed to buy some.

My oldest daughter loves brussels sprouts - like loves them, loves them. So I decided to get some, and make this brussel sprouts and bacon recipe for her that's full of her favorite foods - crispy bacon, Honeycrisp apples, and dried tart cherries.

A girl's dream come true... ha ha. I know, not quite.

I'd imagine most kids would prefer Gluten-Free Mint Chocolate Chip Cookies, Gluten-Free Cinnamon Rolls, or Gluten-Free Pop Tarts. Don't get me wrong, Kylie loves all of those, too, but thankfully she enjoys and appreciates savory dishes also.

She ate ¼ of this roasted brussel sprout salad for snack. Seriously. And she was over the moon excited about it!

Contents show

How to make brussel sprouts with apples and bacon

In a small mixing bowl, combine the apple cider vinegar, pure maple syrup, and water.
In a 12-inch cast iron skillet, over medium-low heat, cook the bacon until crisp. Use a slotted spoon to remove the bacon from the pan and place it on a plate to cool.
Over medium-high heat, melt the ghee in the same skillet used to cook the bacon. Add the Brussels sprouts to the pan, cut side down, and cook undisturbed over medium-high heat for 3-5 minutes, or until the Brussels sprouts are golden brown (they will only be golden on the one side).
Now work quickly to place the Honeycrisp apples in the pan on top of the Brussels sprouts (otherwise the Brussels sprouts might burn). Season them with a small pinch of cinnamon and nutmeg, and then stir the apples and Brussels sprouts together.
Pour the apple cider vinegar, maple syrup, and water mixture into the pan; it will sizzle and steam.
Add the dried tart cherries and cooked bacon to the pan. Mix continuously and continue to cook for another 2-4 minutes, just long enough to finish cooking the Brussels sprouts and slightly soften the apples. Season with sea salt to taste.

Can you cook brussel sprouts the day before?

While my family prefers to eat this recipe the day that it's made, it does chill and reheat well. So on busy holidays, such as Thanksgiving or Christmas, I will make these apple bacon brussel sprouts a day early, along with my gluten-free rolls (sometimes I'll make these up to a week ahead and freeze) and gluten-free pies.

If you cook this roasted brussel sprouts recipe the day before, leave the dried tart cherries out of it until the day you plan to eat it. Otherwise, upon reheating, the dried tart cherries could possibly burn.

Reheat in the Microwave

To reheat in the microwave, simply place the brussel sprouts with bacon in a large heat-safe mixing bowl and microwave on high for 2-4 minutes (or until it's hot and heated through). Add the dried tart cherries to the dish the last 30-60 seconds.

Reheat in the Oven

To reheat in the oven, place the roasted brussel sprouts with bacon on a large baking sheet lined with parchment paper or a silicone liner. Bake in a preheated 400° (F) oven for 8-12 minutes, or until just heated through. Add the dried tart cherries to the baking sheet the last 5 minutes of baking.

Reheat in a Skillet

To reheat in a skillet, place the brussel sprouts with apple in the skillet over medium-high heat. Stir until heated through (about 4-6 minutes). Add the dried tart cherries the last few minutes of heating.

What pairs well with brussel sprouts?

I pair brussel sprouts most often with these main dishes: bottom round roast, grilled London broil, or Instant Pot chuck roast.

And for other side-dishes, I pair brussels sprouts with oven roasted potatoes, or mashed cauliflower.

During Thanksgiving, we enjoy our brussels sprouts with this roasted butternut squash recipe, turkey, Instant Pot mashed potatoes, and gluten-free rolls.

All my love,
Megan

Brussels Sprouts with Apple and Bacon Recipe:

Brussel Sprouts with Apples and Bacon

Yield: 4-6 servings

This delicious Brussel Sprouts with Apples and Bacon side-dish is truly the perfect one-pan autumn dish. It disappears quickly!

Ingredients

5 slices gluten-free bacon, cut into 1-inch pieces
2 tablespoons vegan butter, ghee, or coconut oil
1 pound Brussels sprouts, cleaned and halved
2 large Honeycrisp apples, peeled & chopped into 1-inch cubes
2 teaspoons apple cider vinegar
2 teaspoons pure maple syrup
2 teaspoons water
small pinch of ground cinnamon
small pinch of ground nutmeg
½ cup dried tart cherries or dried cranberries
sea salt to taste

Instructions

In a small mixing bowl, combine the apple cider vinegar, pure maple syrup, and water.
In a 12-inch cast iron skillet over medium-low heat, cook the bacon until crisp. Use a slotted spoon to remove the bacon from the pan and place it on a plate to cool.
Over medium-high heat, melt the ghee in the same skillet used to cook the bacon. Add the Brussels sprouts to the pan, cut side down, and cook undisturbed over medium-high heat for 3-5 minutes, or until the Brussels sprouts are golden brown (they will only be golden on the one side).
Now work quickly to place the Honeycrisp apples in the pan on top of the Brussels sprouts (otherwise the Brussels sprouts might burn). Season them with a small pinch of cinnamon and nutmeg, and then stir the apples and Brussels sprouts together.
Pour the apple cider vinegar, maple syrup, and water mixture into the pan; it will sizzle and steam.
Add the dried tart cherries and cooked bacon to the pan. Mix continuously and continue to cook for another 2-4 minutes, just long enough to finish cooking the Brussels sprouts and slightly soften the apples. Season with sea salt to taste.