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Brussels Sprouts with Bacon and Apples Recipe


Brussels Sprouts with Bacon and Apples

Brussels Sprouts with Bacon and Apples

© "Sunday Roasts" (Chronicle Books, 2011), used with permission.
This Brussels Sprouts with Bacon and Apples Recipe is from "Sunday Roasts" by Betty Rosbottom (Chronicle Books, 2011). It combines three ingredients that Eastern Europeans love for a sweet-and-salty taste sensation that's perfect for the fall and winter. But, really, it can be served anytime fresh Brussels sprouts are available. My mother served this vegetable often when I was a child but I didn't acquire a taste for it until I was older. Perhaps if she had prepared it this way, I would have been a devotee a long time ago.

Here is a larger photo of Brussels Sprouts with Bacon and Apples.

Prep Time: 10 minutes

Cook Time: 35 minutes

Total Time: 45 minutes

Yield: 4 servings Brussels Sprouts


  • 1 pound Brussels sprouts
  • Kosher salt
  • 5 thick bacon slices, cut crosswise into 1/2-inch pieces
  • 1 1/2 tablespoons unsalted butter
  • 2 large Golden Delicious apples, peeled, halved, cored, and cut into 1-inch cubes
  • 1 1/2 tablespoons minced flat-leaf parsley (optional)


  1. Cut off and discard the bases from the Brussels sprouts, then halve the sprouts. Bring a large saucepan of water to a boil and add the sprouts and 2 teaspoons salt. Cook until the sprouts are tender but not mushy when pierced with a small, sharp knife, about 8 to 10 minutes or longer. (Cooking time can vary depending on the size of the Brussels sprouts.)

  2. Drain the sprouts in a colander, then place them (still in the colander) under cold running water until completely cool. Pat them dry and set aside. (Brussels sprouts can be prepared 6 hours ahead. Cover and refrigerate. Bring to room temperature before using.)

  3. Sauté the bacon in a large, heavy skillet over medium heat until browned and crisp. Remove it with a slotted spoon to drain on paper towels. Pour off and discard all but 2 teaspoons of the drippings in the pan. Return the pan to medium heat and add the butter. When hot, add the apples and cook, turning often, until softened and just lightly browned, for about 5 minutes. Add the Brussels sprouts and bacon to the frying pan. Stir and cook until all ingredients are heated through, for 2 to 3 minutes. Season with salt.

  4. Mound the vegetables in a serving bowl and, if desired, sprinkle with parsley. Serve hot.
Source: "Sunday Roasts" by Betty Rosbottom (Chronicle Books, 2011).
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