Brussels Sprouts So Tasty, They’re Newsworthy

This morning James appeared on the Channel 9 News at 9 to showcase a delicious fall side dish: Brussels sprouts with sweet potatoes, apples, and bacon. Watch the video and see how easy it is to create this colorful masterpiece in your own kitchen!

Autumn Bounty Brussels Sprouts

Serves 4 – 6


  • 1½ – 2 lbs large Brussels sprouts, cut into quarters
  • 8 – 10 sage leaves, chopped
  • 1 medium sweet potato, peeled and small diced
  • 1 Honeycrip apple, peeled, cored, and small diced
  • ½ cup red onion, small diced
  • 6 strips thick-cut applewood smoked bacon, small diced
  • 2 tablespoons apple cider
  • 2 tablespoons extra virgin olive oil
  • Salt and pepper


  • Cook Brussels sprouts in boiling water until nearly done (still crunchy), drain and set aside.
  • Heat olive oil in large sauté pan on high heat. Add diced bacon, reduce heat to medium, sauté until done. Remove bacon with slotted spoon and set aside, keeping oil in pan.
  • Add diced red onion and sweet potatoes to oil in pan, sauté about 5 or 6 minutes over medium heat until sweet potatoes are tender and onions translucent.
  • Add par-cooked Brussels sprouts to pan, toss with onion and sweet potatoes, and cook 4 or 5 minutes.
  • Add cider to pan and reduce until liquid is almost gone. Add apples, and cook another 2 minutes.
  • Add reserved bacon and sage and toss together. Add salt and pepper to taste.


You can also make this dish kosher or vegetarian by using turkey bacon or soy substitute instead of applewood smoked bacon.

To save time, you can par-cook the Brussels sprouts a day in advance—just keep covered in the refrigerator until ready to use. Or you can contact Main Course—we offer holiday help for events both large and small.


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