- 4 slices of Gluten Free thick-cut bacon, roughly cut into ½-inch pieces
- 3 pints Brussels sprouts, trimmed and halved
- Coarse salt and ground pepper
- 1 apple, cored, sliced thin, with each slice halved crosswise
- 2 tsp. red wine vinegar
reheat oven to 425 degrees. Spread bacon out on a large baking sheet (rimmed to trap the grease). Bake 10 minutes, until browned. Add Brussels sprouts and sprinkle with salt and pepper. Roast until they begin to brown (another 15 minutes). Remove pan from oven, and toss in the apple.
Return to oven, roasting for 10-15 minutes until Brussels sprouts are tender and the apple has softened.
Gently toss the finished vegetables in vinegar and serve immediately.
Converted to Gluten Free from a Recipe by Tracy Newel of TasteFresno, photo credit James Collier