This colorful, hearty side dish from Tim Sutherland of TimmyChew is the perfect accent to any fall meal.
What You Need
Original recipe yields 1 serving
1 pound Brussels sprouts
1 Pink Lady apple, peeled, cored, diced
2 tablespoons olive oil
1/4 teaspoon salt
3 ounces diced pancetta
1/4 cup red onion, sliced thin
1 clove garlic, chopped
1/2 head radicchio, outer leaves and core removed, quartered
1 tablespoon apple cider vinegar
1 tablespoon honey
Reynolds Wrap® Aluminum Foil
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Let's Make It
Preheat oven to 475 degrees F. Slice ends off of Brussels sprouts and remove outermost leaves. Slice thin with a knife or use a food processor fitted with a slicing blade. Toss sprouts and diced apples with olive oil and salt. Line a sheet pan with Reynolds Wrap® Aluminum Foil and roast sprouts and apples for 20 minutes, stirring after 10 minutes.
In a skillet over medium heat, cook pancetta until crisp, about 5 minutes. Remove pancetta and leave 3 tablespoons of the grease. Add the onion and garlic and cook about 2 minutes. Add the radicchio, separating the quarters and stir until the leaves wilt. Add Brussels sprouts and pancetta, and toss to combine. Add vinegar and honey.
Reynolds Kitchen Tip
Line your sheet pan with Reynolds Wrap® Heavy Duty Foil for crisp, perfectly roasted sprouts.
Calories From Fat
% Daily Value*
Total Fat 0g
Saturated Fat 0g
Trans Fat 0g
Dietary Fibers 0g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.