This cracking recipe brings together ingredients that work great together – sprouts, apple, bacon and onions. Roasting the veg and apples brings out their sweetness and of course bacon is the ultimate partner for the sprouts.
• 300g Brussels sprouts, halved
• 2 red onions, unpeeled, halved lengthwise
• 1 apple, cored
• 1/2 tablespoon butter
• 180g streaky bacon, cut into 1/2-inch pieces
Preheat oven to 190 degrees. Toss Brussels sprouts and onions with just enough olive oil to coat; season with salt and pepper. Spread vegetables in a single layer on a baking sheet. Fill center of apple with butter, and add to baking sheet. Roast until tender when pierced with a fork, about 30 minutes for the apple, 40 to 45 minutes for the vegetables.
Meanwhile, cook bacon in a large, heavy pan over medium heat until fat renders and bacon begins to crisp, about 12 minutes. Pour off most fat, leaving behind enough to coat bottom of pan. When onion and apple are cool enough to handle, cut into pieces about the size of Brussels sprouts. Add onion, apple, and Brussels sprouts to skillet, and cook over medium heat, stirring occasionally, until heated through, about 15 minutes.