Maple glazed Brussels sprouts with apples and bacon

Maple Brussels spouts with apples and baconA couple of my coworkers and I took on the task of creating a meal entirely devoted to apples, which meant that apples needed to be incorporated into each dish we made. It actually wasn’t as difficult as one may think. Along with a dessert (my famous apple cider donut holes), I decided to make a side dish that used Brussels sprouts and apples. The great thing about this dish is that it has a little bit of everything: the sweetness of the maple syrup glaze, the tartness of the Granny Smith apples, and the saltiness of crumbled bacon. And all you have to do is mix everything together, roast it, and serve. It’s really that simple!

Plus, it has bacon—and we all know that if it has bacon, it has to be good.

Servings: 4-6

1 pound Brussels sprouts, washed, trimmed, and halved
1 large tart apple, cored and diced
4 slices bacon, cooked and crumbled
¼ cup olive oil
2 tablespoons maple syrup
1 tablespoon balsamic vinegar
Salt and pepper, to taste


  1. Preheat oven to 375°F.
  2. In a large bowl, combine the Brussels sprouts, apple, and bacon, and stir until evenly distributed.
  3. In a small bowl, whisk together olive oil, maple syrup, and balsamic vinegar.
  4. Pour olive oil mixture over sprout mixture, and toss to coat.
  5. Pour out the sprout mixture in one layer onto a greased cookie sheet. Season with salt and pepper to taste.
  6. Roast in oven for 20-25 minutes, turning once halfway through cooking, or until sprouts are tender and brown.

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