The World's Most Perfect Sweet-and-Savory Autumn Veggie Side

What's green, but not too green? Healthy, but not too healthy? This fall flavor explosion will please picky kids and adventurous eaters alike. Top with a runny egg to make it a meal in itself.

Brussels Sprouts with Bacon and Apple

Related: Quick, One-Pot Meal Ideas To Feed the Whole Family

3 slices bacon, cut into 1/2-inch pieces
4 pints Brussels sprouts, ends trimmed and halved
Coarse salt and ground pepper
1 apple, cored and cut into 1/4-inch slices, each slice halved crosswise
2 teaspoons red-wine vinegar

Cook's Note

Prepare recipe through step 2; store at room temperature up to 4 hours. To serve hot, spread vegetables on a rimmed baking sheet, and place in a 350 degree oven until heated through, 10 to 15 minutes. Proceed with step 3.

Related: 35 Beyond Delicious No-Bake Dessert Recipes

1. Preheat oven to 425 degrees. Arrange bacon in a single layer on a large rimmed baking sheet. Bake until browned, 10 minutes. Add Brussels sprouts in a single layer; sprinkle with salt and pepper. Roast until they begin to brown, about 15 minutes.

2. Remove from oven, and toss in apple. Return to oven; roast until Brussels sprouts are browned and tender and apple has softened, 10 to 15 minutes.

3. Toss vegetables with vinegar, and serve immediately.

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Here's another delicious way to serve sprouts, cooked in the same pan as your main dish.