Bacon + Brussels Sprouts = Delicious.

I’ve been making a concerted effort lately to eat more veggies. I’ve been adding spinach to my daily breakfast of scrambled eggs, cooking up frozen broccoli or green beans at lunch, and trying to have one or two vegetables on my plate at dinner. Every now and again, my wife and I like to get gourmet and fancy when we cook. This dish was one of those sides.

Fancy? Fear not, friends. It’s also unbelievably easy. Most of the work of this dish comes from the chopping of everything…but even that takes less than 5 minutes. We used white balsamic vinegar, but you can use regular balsamic, or even apple cider vinegar if you have it on hand.

Bacon & Balsamic Roasted Brussels Sprouts with Apple & Walnuts

Serves 4
Prep time 10 minutes
Cook time 30 minutes
Total time 40 minutes
Meal type Side Dish
Misc Serve Hot
These roasted brussels sprouts have a complex flavor with the addition of bacon, toasted walnuts and apple. Perfect alongside chicken, beef or pork, or with your next holiday meal.


  • 1lb brussels sprouts (trimmed and halved)
  • 5 pieces thick-cut bacon
  • 1 apple, diced
  • 1/2 cup chopped walnuts
  • salt & pepper
  • 1 tablespoon balsamic vinegar


Step 1
Preheat oven to 400 degrees. Cut your bacon into 1" pieces. Lay them out in one layer on an ungreased cookie sheet. Cook for 10 minutes.
Step 2
Add brussels sprouts on top of bacon and roast for another ten minutes.
Step 3
Add apple, a pinch of salt and freshly ground pepper and stir the entire pan, making sure to get all the bacon off the bottom of the pan. Return to oven and roast another 10 minutes.
Step 4
Meanwhile, put walnuts on a small pan and toast in the oven for 2-3 minutes. Keep them from burning by shaking the pan every 30 seconds or so.
Step 5
Add the walnuts and balsamic vinegar to the brussels sprout mixture and stir well. Serve hot.

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