Roasted brussels sprouts with honeycrisp apples

Turkey bacon rounds out the dish for a hearty lunch.

Not all apples are created equal and Honeycrisps are one of the most phytonutrient-rich varieties. Here, San Francisco-based chef Lynda Marren of Just Add Salt uses them in a light and refreshing dish.

Serves 1

This recipe is part of our meal prep series. For the full plan click here.

Photography and styling by Julia Gartland


2 tablespoons olive oil
2 ounces turkey bacon, chopped
½ small red onion, cut into bite-sized pieces
¼ pound Brussels sprouts, trimmed and cut lengthwise
¼ teaspoon kosher salt
¼ teaspoon ground pepper
½ Honeycrisp apple, peeled, cored, cut into chunks
2 tablespoons chicken or vegetable stock
2 teaspoons white balsamic vinegar
1 teaspoon fresh sage, chopped



Heat olive oil in a large cast-iron skillet over medium-high heat. Add the turkey bacon and onion and sauté until the latter is caramelized, about six minutes. Using a slotted spoon, transfer bacon and onions to a large bowl.


Place Brussels sprouts cut-side down in the same skillet, spreading them out in a single layer. Brown well on one side before stirring, about six minutes. Add salt and pepper; stir and cook until soft on the outside but still firm inside, about six more minutes; transfer sprouts to the bowl with the bacon and onions.


Add apples to the same hot pan and brown for three minutes on each side, then add the chicken stock and vinegar to the pan; reduce heat to low. Add all ingredients except sage back into pan, and cook for two to three minutes. Remove from heat, allow to cool, and place in an airtight container in the fridge. Store chopped sage in a separate airtight container at room temperature.



Warm the Brussels sprouts-bacon mixture in the microwave for 60 seconds then place on a plate or in a bowl and sprinkle with chopped sage.