4 to 6 slices thick-cut bacon
1 1/2 pounds fresh Brussel sprouts
1 large baking apple, such as Honeycrisp or Braeburn
2 tablespoons smooth Dijon mustard
1 tablespoon dark maple syrup
- Crank the oven to 350° F.
- Place the bacon on a rimmed half sheet plan (a lip is important as there will be a fair amount of fat). Roast, flipping halfway through, until crisp, 20 to 25 minutes.
- While the bacon is making the kitchen smell awesome, trim the dry ends from the sprouts, remove any yellow outer leaves, and halve the sprouts longitudinally.
- Cut the apple by quartering, then remove and discard the core. Slice each quarter lengthwise into thirds, then cut crosswise into fourths to yield 12 pieces. Do not peel the apple!
- Carefully remove the pan from the oven and transfer the bacon slices to the paper towels to drain. Carefully pour the bacon fat from the sheet pan into a small heatproof bowl and reserve both the fat and the sheet pan. Keep the oven on.
- In a large bowl, toss the sprouts and apple pieces with 2 tablespoons of the reserved bacon fat and spread in an even layer on the reserved sheet pan, placing as many sprouts cut side down as possible. Reserve the bowl.
- Roast until the sprouts are browned and tender, 20 to 25 minutes (A little char is a good thing).
- While the spouts and apple cook, whisk the mustard and the syrup together in the reserved large bowl. Coarsely chop the bacon.
- When the spouts are brown, return them to the bowl and toss with the mustard-maple mixture. Plate and top with the bacon.
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