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
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.
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.
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
Urban St. magazine is distributed to residents and visitors of the lakeshore communities of Holland, Zeeland, Grand Haven, Spring Lake, Saugatuck, Douglas, Fennville, Muskegon, Nunica, Port Sheldon and West Olive at numerous pick-up locations including attractions, retailers, restaurants, hotels and salons/spas.