Roasted Brussels Sprouts with Apple, Bacon, and Gorgonzola
The trifecta of apple, bacon, and gorgonzola makes this roasted Brussels sprout an enviable centerpiece for lunch or dinner (or breakfast, I’m not judging—Brussels sprout hash is a thing.) I like using my air fryer for this because everything is roasted to perfection. Prep time takes as little as 10 minutes, and really just involves tossing everything together. The base recipe is simple but I included a few spices you can think about using for a different flavor each time.
For the fat, you can use olive oil, duck fat, bacon fat, butter—it’s not picky at all. For the fruit, pears, peaches, apricots, figs, and dates are also acceptable (and scrumptious) substitutes. For the cheese, if you’re not a fan of gorgonzola, some manchego for a tapas inspired dish, or goat/pecorino/Parmesan/sharp cheddar is great. Nutmeg, cinnamon, cardamom, ginger are all interesting spices you can use. For the cured meats, instead of bacon—ham, chorizo, andouille, prosciutto, pancetta are all tasty stand ins.
Ingredients
- 2 cups Brussels sprouts
- 2 tablespoons olive oil
- 1 apple, sliced into 1 – 2 inch pieces
- 1-2 slices raw thick cut bacon, diced
- 1 teaspoon honey (optional, or apple juice/maple syrup)
- Salt and pepper to taste
- 2-3 tablespoons gorgonzola cheese
- Pinch of nutmeg
- Preheat oven to 350 degrees Fahrenheit.
- Toss everything except the cheese together.
- Roast for 15-20 minutes or until Brussels sprouts are lightly charred (or to desired done-ness.)
- Place into a bowl and sprinkle with cheese, while still hot.