Brussels Sprouts with Honeycrisp Apples

October 20, 2015
1 Ratings
Photo by Lynda Marren
  • Serves 6 to 8
Author Notes

My 12-year-old son James and I developed this recipe together using his favorite ingredients: bacon, onions, apples, and brussels sprouts! The sage adds a fresh touch at the end. —Lynda Marren

Test Kitchen Notes

On a gorgeous Indian summer day with guests for dinner, nothing screams fall like Brussels sprouts and apples. This was a winner all around the table, and was not only delicious, but also easy to pull together. Each element—the bacon, onions, sprouts and apples—could be prepared individually over a few hours, and then combined just before dinner was served. The savory richness of the flavors paired perfectly served with the lamb we served. Sadly, there were no leftovers. —Sheri Nugent

What You'll Need
  • 6 slices bacon, cut into 2-inch pieces
  • 2 small red onions, cut into bite-size chunks
  • 2 tablespoons olive oil
  • 4 tablespoons butter
  • 1 pound brussels sprouts, trimmed and cut lengthwise
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon fresh black pepper
  • 1/2 teaspoon Herbes de Provence
  • 2 Honeycrisp apples, peeled and cut into chunks
  • 1/4 cup chicken stock
  • 2 tablespoons white balsamic vinegar
  • 1 tablespoon fresh sage, chopped
  1. Cook the bacon in a large skillet over low heat until brown and crispy (I turn up the heat after the fat renders to speed up the process). Transfer with a slotted spoon to a plate lined with paper towels and set aside.
  2. Remove all but 1 tablespoon of bacon drippings. Add the onions and olive oil to the skillet. Sauté on medium-high heat until onions are cooked and slightly caramelized, about 6 minutes. Transfer onions with a slotted spoon to a bowl.
  3. Add butter to the oil and combine. Turn heat to high.
  4. Place the brussels sprouts cut side down in a hot skillet, spreading brussels sprouts out. Brown well on one side before stirring. Add salt, pepper, and Herbes de Provence. Stir and cook until soft on the outside but still firm inside, about 6 to 8 minutes.
  5. Transfer brussels sprouts to the bowl with onions.
  6. Add apples to hot pan and brown, about 3 minutes on each side.
  7. Add the chicken stock and vinegar. Turn off heat until ready to serve.
  8. Just before serving, add all ingredients, except sage and bacon, back into pan and toss to warm.
  9. Season with salt and pepper to taste. Sprinkle with sage and the crisp bacon. Serve immediately.

See what other Food52ers are saying.

  • Ellie Guardino
    Ellie Guardino
  • amy
  • Sally
  • Melinda

4 Reviews

Ellie G. November 7, 2015
This is a new favorite for me. I love this recipe! This will be on my Thanksgiving table this year.
amy November 6, 2015
Absolutely delicious! I love Brussels sprouts, and this recipe is the best of the many that I've tried. It's sweet, savory, rich, crunchy -- you can't go wrong here. Great side for Thanksgiving, or any fall or winter meal.
Sally October 30, 2015
Made this last night and served with marinated skirt steak. Brussel Sprouts with Honey Crisp Apples turned a routine week night meal into a delicious experience and everyone raved about the brussel sprouts. Great combination of flavors - hearty and delicious. Will definitely serve for Thanksgiving!
Melinda October 30, 2015
Adding this to my Thanksgiving Menu! Thanks for sharing.