Upgrade Your Thanksgiving Side Dish Game With This Bacon, Apple and Brussel Sprouts Hash Recipe
Lay this bacon, apple and Brussels sprout hash on your Thanksgiving table, and you’ll have an instant classic. This side dish isn’t just your ordinary plate of veggies — after the first bite, your guests will demand you make it again next year. Brussels sprouts, shallots and an apple get a quick roast in the oven until they’re super tender, while thick-cut bacon cooks until crisp on the stove. After the shallots, apple and bacon have cooled, give them a quick chop, toss them into the bacon skillet with garlic and the roasted sprouts, then cook until all ingredients are steaming hot. Serve to the smiling faces of your guests as the exceptional aroma washes over the table. Make this mind-blowing Brussels sprout recipe that even the kids will love in just a few simple steps this Thanksgiving.
Ingredients:
Makes 4 servings
- 2 cups Brussels sprouts
- 2 peeled shallots
- olive oil
- salt
- pepper
- 1 Granny Smith apple
- 3 slices of thick-cut bacon
- 3 Tablespoons minced garlic
Instructions:
1. Preheat oven to 375 degrees Fahrenheit and cover a baking sheet with tinfoil. Trim and halve the Brussels sprouts, and halve the peeled shallots. In a medium bowl, mix the Brussels sprouts and shallots with olive oil, salt and pepper, then place the vegetables on the baking sheet.
2. Core the apple, then place it on the baking sheet with the Brussels sprouts and shallots. Bake until tender (15 minutes for the apple and 25 minutes for the sprouts and shallots).
3. While the sheet pan ingredients are in the oven, heat a large stainless steel skillet over medium heat. Add the bacon, cook until crispy, and when cooled, give it a rough chop.
4. When the shallots and apple are cool, chop them into medium-sized pieces.
5. Heat the bacon skillet back up to medium heat (keep the bacon grease in the pan), then add the apple and shallots into the pan with the Brussels sprouts, bacon and garlic. Cook for about 10 minutes or until all the ingredients are hot.
6. Crumble more bacon on top for extra crunch and serve hot.
Preheat oven to 375 degrees Fahrenheit and cover a baking sheet with tinfoil. Trim and halve the Brussels sprouts, and halve the peeled shallots. In a medium bowl, mix the Brussels sprouts and shallots with olive oil, salt and pepper, then place the vegetables on the baking sheet.
Core the apple, then place it on the baking sheet with the Brussels sprouts and shallots. Bake until tender (15 minutes for the apple and 25 minutes for the sprouts and shallots).
While the sheet pan ingredients are in the oven, heat a large stainless steel skillet over medium heat. Add the bacon, cook until crispy, and when cooled, give it a rough chop.
When the shallots and apple are cool, chop them into medium-sized pieces.
Heat the bacon skillet back up to medium heat (keep the bacon grease in the pan), then add the apple and shallots into the pan with the Brussels sprouts, bacon and garlic. Cook for about 10 minutes or until all the ingredients are hot.
Crumble more bacon on top for extra crunch and serve hot! Don’t be surprised if your Thanksgiving guests ask for seconds of this vivacious vegetable dish.
Tangy, nutty, sweet and salty all in a single bite!
You may start to wonder… how have I *NOT* been eating Brussels sprouts this way all my life?
Brussels sprout hash FTW this Thanksgiving!
Nobody at your table will be able to resist the call of the sprouts :).
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