1 pound Brussels sprouts
2 slices bacon (uncooked)
1 apple, cored and cut into 1-inch cubes (we use Honeycrisp if available. Gala, Fuji or Pink Lady apples work great too)
2 tablespoons olive oil
Remove any damaged or discolored leaves from the outside of each sprout and cut off the tough white stem base (if necessary). Cut each sprout in half.
Place the Brussels in a roasting pan with the diced apple. Slice 2 slices of bacon into 1/2 inch pieces. Drop them uncooked into the pan with the sprouts and apples. Drizzle the sprouts and bacon generously with olive oil. Toss to combine.
Roast 20 minutes at 400 degrees. Toss. Continue roasting 15 to 20 minutes more, until the vegetables are nicely caramelized.
[UPDATE IN 2014: The recipe is written above as it originally appeared. These days, we suggest shortening the cooking time to 25 to 30 minutes, tossing halfway through, to your desired level of doneness.