This recipe is modified from one I found on The Bitten Word (thanks, guys, for sharing!). Since it seems to be Brussels Sprout season in our local supermarkets, when I found the original recipe, I was hot to try it. The original does not have leeks in it, but we had a huge one in the fridge, and since we love roasted leek and onion with bacon, it seemed like a good thing to add. I also made double the amount from the original recipe, since it was our main dish, and we like having leftovers.
- chef’s knife
- vegetable peeler
- cutting board
- roasting pan
- 2 lbs fresh Brussels sprouts
- 4 slices of bacon
- 1 huge leek or two medium sized ones
- 2 apples (I used Pink Lady, the Bitten Word uses Honeycrisp)
- 0-4 Tbs olive oil (optional, depending on how fatty the bacon is)
- Wash the Brussels sprouts, leeks, and apples.
- Preheat the oven to 400 degrees F.
- Remove any icky outer leaves from the Brussels sprouts, and trim the stems. Slice each one in half, lengthwise.
- Chop the white and light green parts of the leek in up to quarter-inch rounds, crosswise.
- Peel and core the apples, and cut into big (3/4 inch, about) chunks.
- Stack the bacon slices, and cut them crosswise into 1/2 inch pieces.
- Spread the vegetables and fruit in the bottom of a large roasting pan, in a single layer.
- Distribute the bacon pieces evenly over the layer of veg and fruit.
- Depending on the fattiness of your bacon, drizzle olive oil over the vegetables and fruit. I left this out, since there was plenty of fat on the bacon.
- Place in the oven for 20 minutes.
- Stir up the contents, redistributing the vegetables, still keeping them in a single layer.
- Bake for another 15-30 minutes, depending on desired level of caramelization, then remove from the oven.
Serve this immediately, as either a side dish, or by itself as a main course. I really appreciated how the leek flavor blended with the other elements, to provide sweet, oniony, and earthy flavors. I think this could make a lot of people like Brussels sprouts.