Roasted brussels sprouts with apples

roasted brussels sprouts with apples


  • 4 slices baco
  • 2 lbs. Brussels sprouts, cut into quarters
  • 1 large red cooking apple, cut into chunks (Jonagold, Honeycrisp, etc.)
  • 2 ounces goat cheese
  • 2 teaspoons Fustini’s Michigan Apple balsamic
  • Drizzle Fustini’s Sage and Wild Mushroom olive oil
  • Drizzle of Fustini’s Balsamic Glaze


Step 1. 

Preheat oven to 435 F. Cut bacon into ½ inch pieces, arrange in a single layer on a large rimmed baking sheet. Bake until slightly browned, about 10 minutes.

Step 2. 

Trim and cut Brussels sprouts in quarters and add in a single layer on top of the bacon. Sprinkle with salt and pepper, roast until they begin to brown, about 15-20 minutes. Cut the apple into ¼” pieces, add to the sprout and bacon pan. Roast another 10 minutes. 

Step 3. 

Remove sprout mixture from the oven, transfer to a serving bowl. Add the goat cheese in dollops on top. Toss with Michigan Apple balsamic and a drizzle of Sage and Wild Mushroom olive oil and serve.

Denise Walburg, director of corporate marketing at Fustini’s

Denise Walburg,
director of corporate marketing at Fustini’s