To make ahead: Prepare through step 2; store at room temperature up to 4 hours. To serve hot, spread vegetables on a rimmed baking sheet, and place in a 350 degrees oven until heated through, 10 to 15 minutes. Proceed with step 3.
Ingredients
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3 slices bacon, cut into ½-inch pieces
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4 pints Brussels sprouts, ends trimmed and halved
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Kosher salt and freshly ground pepper
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1 apple, cored and cut into ¼-inch slices, each slice halved crosswise
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2 teaspoons red-wine vinegar
Description
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Preheat oven to 425 degrees. Arrange bacon in a single layer on a large rimmed baking sheet. Bake until browned, 10 minutes. Add Brussels sprouts in a single layer; sprinkle with salt and pepper. Roast until they begin to brown, about 15 minutes.
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Remove from oven, and toss in apple. Return to oven; roast until Brussels sprouts are browned and tender and apple has softened, 10 to 15 minutes.
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Toss vegetables with vinegar, and serve immediately.
