Sprouts Apples. As the major crops come in, Sprouts may carry 15–20 different types of apples both conventional and organic. But in many cases their seasons are short, so you have to act fast. Apple sweetness, texture and uses can vary depending on the type of apple. The addition of bacon and apples to the roasting pan where you’re cooking the sprouts is the other factor that makes this recipe stand out. A splash of red wine vinegar adds a little tang to balance out the savory and salty flavors from the bacon, the sweetness of the apples and the earthy flavors of the sprouts. In a large bowl, combine the shredded Brussels sprouts, apples, shallots, olive oil, vegetable oil, apple cider vinegar, honey, salt, and pepper; toss well. Cover with plastic wrap and refrigerate for at least 30 minutes and up to 4 hours to allow the sprouts to soften and the flavors to marry.
This roasted brussels sprouts, apples & bacon side dish is the perfect fall side! It’s topped with fresh pomegranate seeds and seasoned with fall flavors. This recipe is paleo, whole30, and AIP compliant. Brussels sprouts are underrated! They’re super nutrient-dense, and when they’re made well, they taste amazing. The apples and balsamic vinegar add a touch of sweetness to the brussel sprouts making them irresistible! If you think you don’t love brussel sprouts, you need to try this recipe! Apple brussel sprouts hash is the perfect healthy brunch idea, and is perfect for entertaining! This recipe is gluten free, vegan, paleo, Whole30 and lower in carbs!
Easy Paleo roasted brussels sprouts with crispy savory bacon, rosemary and apples makes a tasty Paleo & Whole30 friendly side dish or even breakfast if you add fried eggs! I can’t remember the exact moment when I realized that apples and bacon were a match made in heaven.
In a large bowl, combine the shredded Brussels sprouts, apples, shallots, olive oil, vegetable oil, apple cider vinegar, honey, salt, and pepper; toss well. Cover with plastic wrap and refrigerate for at least 30 minutes and up to 4 hours to allow the sprouts to soften and the flavors to marry. Brussels sprouts are roasted in the oven, which takes the bitterness away and adds a touch of sweetness. When the Brussels sprouts are combined with apples and a drizzle of balsamic vinegar, it’s a wonderful combination of flavors that makes t he best Brussels sprouts recipe. Melt 1 tablespoon butter in a large skillet over medium heat. Add Brussels sprouts and apples. Season with salt. Cook for 4-5 minutes until apples are slightly tender. Add apple cider. Cover and reduce heat to medium-low and cook for about 10-12 minutes until Brussels sprouts are tender. Drizzle the sprouts, apples, and onions with olive oil; sprinkle with salt, black pepper, and garlic powder. Toss the mixture gently to coat. Roast in the preheated oven until sprouts are hot and fragrant, about 20 minutes. Sprinkle with lemon zest, and squeeze juice from zested lemon over the sprouts to serve.
