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Brussels Sprouts with Diced Bacon and Apples



  • Coarse salt and freshly ground pepper
  • 2 twelve-ounce containers Brussels sprouts, trimmed, and halved lengthwise
  • 8 ounces bacon, cut into 1/4-inch dice
  • 1 Granny Smith apple, peeled, cored, and cut into 1/4-inch dice
  • 1/4 teaspoon fresh thyme leaves


  1. Bring a large pot of water to a boil, and add salt. Add Brussels sprouts, and cook until bright green and Brussels sprouts are tender, about 6 minutes.

  2. Meanwhile, place bacon in a large skillet over medium heat. Cook until the fat renders, and bacon is crisp, 2 to 3 minutes. Add apples, and cook, stirring occasionally, until apples are golden brown, 2 to 3 minutes. Add thyme, and season with pepper. Using a slotted spoon, transfer Brussels sprouts to skillet. Taste, and adjust for seasoning. Serve immediately.

Reviews Add a comment

  • Sylvia Parsons
    18 NOV, 2013
    I saw Martha fix this recipe on her show years ago.. I made it for my family for Thanksgiving that year.. and everyone loves it.. It has become one of our favorite recipes that we do every year.. for Thanksgiving and for Christmas.. My son just called me to get the recipe for a friend of his.. I always at least double it since we have such a large gathering and it still works great.. you just have to have a lg. skillet :)
  • sallynena
    21 NOV, 2009
    Why is this recipe different than in the 2005 issue? The roasted way is much better.
  • catherine495
    18 OCT, 2009
    I love love love brussel sprouts, but this is not my favorite recipe. I think roasted brussel sprouts are much better. I would not make these again.