I don’t know if you remember, but I kinda have this thing where I decide not to cook food in season. So while everyone else is baking lemon loaves and pastel Easter cookies, I’m trying to get one last fling in with my winter veggies. Actually, that’s a total lie, I just really love Brussels sprouts so much that I wanted to make them and I had a brainwave on my way back from the gym that apples and bacon would make them so much better so I went with it. Sue me. I promise to give you some Easter relevant dishes very soon.
So I know there are people out there who aren’t really fans of Brussels sprouts, or even worse despise them. I’m sorry you feel that way, I think you might want to get your head checked, because these sprouts are divine. I would even go so far as to say they are magnificent. Yeah, I went there, I dare you to challenge me. I mean let’s be real, we all know bacon makes everything taste better. And this has bacon in it, so obviously I just improved up on Brussels sprouts like, a bajillion times. Do the math.
The best part about this dish though? The fact that once you get over the whole tedious chopping part, you just throw it in the oven and catch up on your trashy television shows while it cooks. I know! You don’t even have to look at it while it’s cooking. Could life get any better? I submit that it cannot! (Brownie points for whoever can guess what comedian says that).
So go thrown your sweat pants, chop up a few ingredients (three, actually, you only have to chop three ingredients; two if you’re vegetarian, which is lame by the way *smoochesjustkidding!*) load up your DVR/Hulu/Netflix account and make an awesome dinner that looks way fancier than it is. You can thank me later.
*Just a Note: When I made this I didn’t cook my bacon first, assuming it would crisp in the oven. Negatory. So for your benefit I suggest cooking the bacon first and adding to the casserole dish before roasting.
Roasted Brussels Sprouts with Apples and Bacon
1 lb Brussels sprouts
1 large Granny Smith apple, or other tart apple
5 slices bacon
1-2tsp ground mustard powder
kosher salt and pepper for seasoning
Pre-heat oven to 375°F, lightly oil the bottom of a small casserole dish.
Cook the bacon slices until crispy. Drain on a paper towel and crumble.
Wash the sprouts and remove dark green exterior leaves. Cut into quarters and toss in the casserole dish. Wash the apple, you can peel it if you’d like, I left the peel on mine. Cut into 1/4″ cubes and throw in with the sprouts. Add the bacon crumbles and sprinkle evenly with the mustard powder (more if you want a slightly more mustardy flavor) and kosher salt and pepper to taste. Drizzle with a little more olive oil and toss.
Place the dish in the oven and roast for 30-40 minutes, checking on the sprouts about halfway through cooking and flipping them a little in the dish.
Cool slightly before serving. Serve over rice or couscous or as a side dish. Leftovers can be kept in an airtight container for four days.