Loaded Sprouts Recipe
Brussels sprouts, bacon, apples, sweet potatoes, red onions, finished with apple cider glaze.
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Ingredients
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Main Ingredients
Method
Cooking Instructions
- 1
Prepare Ingredients
Preheat the oven to 400°F (200°C). Rinse and trim the Brussels sprouts, cut them in half. Dice the apples, cube the sweet potatoes, and slice the red onion.
- 2
Cook the Bacon
In a large skillet, cook the bacon over medium heat until crispy. Remove from the skillet and let it cool on a paper towel. Reserve about 2 tablespoons of bacon fat in the skillet.
- 3
Sauté the Vegetables
In the reserved bacon fat, add the Brussels sprouts, sweet potatoes, and red onion. Drizzle with olive oil, sprinkle with salt and pepper. Sauté for about 5-7 minutes until they start to soften.
- 4
Add Apples and Bacon
Stir in the diced apples and crumbled bacon, mixing everything well.
- 5
Roast in Oven
Transfer the mixture to a baking dish and roast in the preheated oven for about 25-30 minutes or until the sweet potatoes are tender and the Brussels sprouts are golden.
- 6
Prepare Apple Cider Glaze
While the vegetables are roasting, pour the apple cider into a small saucepan. Bring to a simmer and reduce by half until it thickens slightly, about 10-15 minutes.
- 7
Finish and Serve
Remove the roasted sprouts from the oven, drizzle the apple cider glaze over the top, and toss gently. Serve warm.