Ingredients

(Thanks to Claire @ Claire Schusters for this wonderful recipe!)

4 slices of bacon cut into 1" pieces

6 cups medium Brussels sprouts ends trimmed and then halved

2 medium tart apples, cut into 1/4" slices and then halved

salt to taste

freshly ground black pepper to taste

2-3 tablespoons red wine vinegar (We used apple cider vinegar)

Instructions

Preheat oven to 425 degrees.

Arrange bacon in a single layer on a large baking sheet (with sides!) Bake for about 10 minutes, until cooked through, but not completely crispy. (It may take longer than 10 minutes.)

Remove the bacon pieces from the sheet and set aside. Add the Brussels sprouts and toss them in the bacon juice. Make sure they are as coasted as possible. Add salt and pepper. Roast them until they begin to brown, about 15 minutes.

Add the apple pieces and the cooked bacon back to the Brussels sprouts on the baking sheet and roast until the sprouts are tender and browned and the apple has softened just a bit, about another 10-15 minutes.

Toss everything with the vinegar and serve immediately while it is still warm.