ROASTED BRUSSELS SPROUTS WITH APPLES AND BACON

The key to healthfully adding bacon to any dish is to use enough to add flavor, but not so much that it becomes drenched in saturated fat. In this recipe, three thick slices means less than half a slice of bacon per person; that’s still plenty of big bacon flavor. Sweet apples partner well with the smoky, salty bacon; use redskinned cooking apples such as Gala, Honeycrisp or Rome for the best color and texture.

3 slices thick-cut bacon, cut into

lardons

2 pounds Brussels sprouts, trimmed

and cut in half lengthwise

1 onion, chopped

2 apples, cored and (1/4-inch) diced 1 tablespoon chopped fresh flatleaf parsley

1/2 teaspoon coarse kosher salt

1/4 teaspoon freshly ground black

pepper

Heat the oven to 425 degrees. Line a plate with paper towels. Set aside.

In a large ovenproof skillet or roasting pan, cook the bacon over medium-high heat until crisp, 5 to 7 minutes. Remove with a slotted spoon to the prepared plate. Do not drain the bacon grease.

Decrease the heat to medium. Working in batches if necessary,

add the Brussels sprouts, preferably flat-side down and without crowding. Cook, without stirring, until the sprouts are lightly browned, 3 to 5 minutes. Add the onion and stir to combine. Transfer to the oven and roast, uncovered, until the sprouts are almost tender, about 10 minutes.

Remove from the oven and add the apples; stir to combine. Return to the oven and continue to roast, uncovered, until the sprouts and apples are both tender, about 10 additional minutes.

Remove from the oven. Add the parsley and reserved bacon. Season with salt and pepper. Serve immediately.

Serves 8.

Per serving: 122 calories (percent of calories from fat, 20), 7 grams protein, 21 grams carbohydrates, 10 grams total sugars, 6 grams fiber, 3 grams total

Sweet apples and just enough meaty bacon pair up with Brussels sprouts to make a good and good-for-you side dish.