Roasted Brussels sprouts

This recipe for roasted Brussels sprouts, sautéed with thick batons of bacon and sweet honey makes the perfect addition to your winter roasts.

Credit: Alan Benson

• serves

  4

• prep

  15 minutes

• cook

  50 minutes

• difficulty

  Easy

Ingredients

• 2 tbsp butter
• 3 slices thick-cut bacon, cut into 1 cm batons
• 1 tbsp honey
• 500 g Brussels sprouts
• 2 apples (such as Fuji or a Jonagold), cored, chopped
• 2 thyme sprigs
• 1 tbsp apple cider vinegar

Instructions

Preheat oven to 180°C. Place butter in a small saucepan over low heat, and once butter has melted, increase heat to medium, add bacon and cook for 4 minutes or until bacon begins to brown. Add honey and stir to combine, then set aside.

Using a small sharp knife, remove tough base of Brussels sprouts. Pull off and discard any tough outer leaves, then halve lengthwise and place in a roasting pan with bacon mixture, apples, thyme and vinegar. Season with salt and pepper, then toss to coat Brussels sprouts in bacon mixture. 

Place in oven and cook, stirring occasionally, for 40 minutes or until Brussels sprouts are caramelised and apples are tender.

Photography Alan Benson. Styling Michelle Crawford. Food preparation Asher Gilding.

As seen in Feast magazine, July 2014, Issue 33.

Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.