Seaside – Jan/Feb/March 2018
Olympia – Jan/Feb 2018

Roasted Brussels Sprouts with Apples and Maple Bacon Gastrique Recipe

Heathman Brussels sprouts  (1152x1280)Talented Executive Chef Michael Stanton, who leads the team at the Heathman Restaurant & Bar in downtown Portland, Oregon, has come up with the perfect Brussels sprouts comfort food. It features the smokiness of bacon and the sweetness of apples and maples syrup.

We sampled this dish on the Heathman’s wonderful $5 Happy Hour menu. Check out our review.


Recipe courtesy Chef Michael Stanton, Heathman Restaurant & Bar


1 cup Brussels sprouts, halved and blanched

1 cup apples, raw, diced or balled with a melon baller

2 Tbs. maple bacon gastrique

To Prepare the Brussel Sprouts

Rinse, cut in half. Blanch for 2 minutes in boiling, salted water. Cool, dry and set aside.

To Prepare the Apples
Peel apples and cut into 1 inch pieces or create small balls with a melon baller. Splash with lemon juice and set aside.

To Prepare the Maple Gastrique

½ cup bacon, diced

¼ cup sugar

¼ cup cider vinegar

½ cup maple syrup

Crisp bacon in a warm pan. Remove excess fat.

Add sugar. Then add cider vinegar and simmer until sugar is melted. Add maple syrup.

To Assemble dish

In a hot, oiled sauté pan, add the Brussels sprouts and roast until golden brown.

Add apples to the dish and warm.

Add the gastrique and cook until the gastrique reduces and forms a glaze. Serve hot.

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Bobbie Hasselbring

RFT founder and the website's former editor-in-chief, Bobbie Hasselbring has been a travel junkie her entire life. She's been an award-winning writer and editor for more than 25 years and author of the regional food-travel bestsellers, The Chocolate Lover’s Guide to the Pacific Northwest and The Chocolate Lover’s Guide Cookbook.

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