The coziest, easiest dish perfect for the season. This recipe combines roasted Brussels sprouts with bacon, shallots, dried cranberries, red apple, roasted almonds, and a honey-Dijon dressing for a flavorful and comforting meal.
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Preheat the oven to 425°F.
Trim and halve the Brussels sprouts, then toss them with olive oil, salt, and pepper.
Spread the Brussels sprouts on a baking sheet and bake for 25–30 minutes until golden and crispy.
While the Brussels sprouts are roasting, cook the bacon until crispy and chop it into small pieces.
Thinly slice the shallots and dice the red apple.
In a small bowl, whisk together honey, Dijon mustard, and olive oil to create the dressing.
Once the Brussels sprouts are done, combine them with the bacon, shallots, dried cranberries, red apple, and roasted almonds in a large bowl.
Drizzle the honey-Dijon dressing over the mixture and toss to coat evenly.
Serve warm and enjoy!
For extra flavor, add a sprinkle of Parmesan cheese before serving.
Make sure to roast the Brussels sprouts in a single layer for even crispiness.
You can substitute pecans or walnuts for roasted almonds if preferred.
Can I make this dish ahead of time?
Yes, you can prepare the components ahead of time and assemble them just before serving. Reheat the Brussels sprouts for best results.
What can I use instead of bacon?
You can use turkey bacon or omit it entirely for a vegetarian version.
How do I store leftovers?
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave before serving.
Can I use fresh cranberries instead of dried?
Fresh cranberries can be used, but they will add a tart flavor. Consider roasting them slightly to mellow the tartness.
What type of apple works best for this recipe?
A sweet and crisp apple like Honeycrisp or Fuji works best for this dish.
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