Sautéed Apples with Brussels Sprouts & Bacon
This is a great fall dish to make when apples are in their prime. It also works well on a holiday table at Thanksgiving or Christmas!
Published October 22, 2025
As we get closer to the holidays, I like to try out new dishes I might want to serve on the side this year. I’ve always enjoyed the combination of Brussel sprouts and bacon, but this year I’m adding apples to make Sautéed Apples with Brussel Sprouts and Bacon. Oh my, this is truly one of the most delicious side dishes you’ve ever tasted. The sweet apple adds a whole new dimension to the savory sprouts and salty, crunchy bacon.
The key to making this dish sing is cooking the bacon so it’s perfectly crispy, but not burnt, and doing the same with the sprouts. I like sprouts to be cooked well so they are slightly caramelized. Then, I add in the apples and cook them until just tender, but not soggy.
Once everything is tossed together, I recommend serving it warm if possible. It tastes the best this way and will compliment any protein you have as your main course.
I hope you enjoy this Sautéed Apples with Brussel Sprouts and Bacon this fall. Add it to your Thanksgiving or Christmas tables. Or just make it whenever you’re in the mood for a hearty fall side dish to grace your table. If you try it, please leave a comment and let me know!
Nikki's Modern Mediterranean
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Fall Comfort Food Sautéed Apples, Brussels Sprouts & Bacon Recipe!
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The recipe
Sautéed Apples with Brussels Sprouts & Bacon
Ingredients
Method
In a large skillet, cook chopped bacon over medium heat until crispy. Remove with a slotted spoon and set aside, leaving bacon fat in the pan.
Add olive oil or butter if needed. Sauté onions until translucent, about 3–4 minutes.
Add Brussels sprouts, cut side down, and cook 6–8 minutes until they start to brown and soften.
Stir in apple slices, cooked bacon, thyme, salt, and pepper. Cook another 4–5 minutes until apples are tender but still hold their shape.
Add a splash of apple cider vinegar and stir to combine. This brightens the dish and balances the sweetness of the apples.
Transfer to a serving dish and serve warm as a savory-sweet fall side.
