German Style Sweet and Sour Brussels Sprouts

I am finishing off the last of my thanksgiving leftovers, and these brussels sprouts are just so dang good that I have to share the recipe with you! I am so excited that I still have a few sprouts left from Pirate Pete so I can make it again when rebby comes back from Ohio.

Here is the original recipe from stephen cooks, along with my adjustments:

Roasted Brussels Sprouts with Bacon, Apples and Onions, with Balsamic Glaze

1 lb Brussels sprouts
6 slices bacon
1 T mustard seeds (I used powdered coleman mustard--see below)
1 medium onion, peeled, cut in crescents (I used two, but they were smallish)
1 tart crisp apple (I used two jona golds from pirate pete)
3 T brown sugar
2 T balsamic vinegar (I used malt vinegar; had I had cider vinegar I would have used that)
1/2 C dry white wine (I substituted apple cider)
1 T Dijon mustard (I left this out and just upped the powdered mustard)
olive oil
salt, hot sauce to taste (I didn't use any hot sauce--that's weird to me)

Trim the root ends of the sprouts, remove dried outer leaves and cut each sprout in half. Toss with a tablespoonful or so of olive oil and roast uncovered in a preheated 325º oven about 25 minutes, stirring occasionally. Remove when the sprouts are cooked through and starting to brown and char along the edges.

Meanwhile, in a pan large enough to contain all the ingredients, sauté the bacon until just starting to crisp at the edges and remove to drain on paper towel. Pour all but 1 T of the bacon grease from the pan and discard. Add the mustard seeds (if you use the powdered mustard, wait until you add the brown sugar) to the pan and stir over medium high heat until they start to pop. Add the onions and apples, lower the heat to medium and sauté , stirring occasionally, until starting to turn soft, about 5 or 6 minutes. Stir in the sugar, wine (or cider) and vinegar, raise the heat to medium high and cook, stirring, several minutes until the liquid is reduced to a syrup. Remove from heat and stir in the mustard.


Chop the bacon and add it to the pan, then add the sprouts to the pan and stir and toss to combine. Correct seasoning. May be served immediately or at room temperature.

Note: to make ahead, slightly undercook the sprouts so they will finish cooking when reheated.

This is my new favorite way to cook brussels sprouts. Just roasting them to start with is amazing...I don't roast enough vegetables at home.