Roasted Brussel Sprouts and Apples

My new goal in life is to make a few dinners on Sunday nights so that Alexis can reheat them when she beats me home a few days during the week. I've managed to do it the past three weeks in a row and those days? MAN ARE THEY GOOD. It's magical the difference it makes to have dinner started when I get home, especially when it involves a solid dose of vegetables and such.

Here's my recent addition to that rotation:

Only one of my children likes brussel sprouts, but I don't care. I like them. The kid who doesn't can eat around them and enjoy the apples and bacon. It's fine.

Roasted Brussel Sprouts and Apples

2 cups brussel sprouts, outer leaves removed and halved
2 medium apples (I used one Gala and one Granny Smith), chopped
1 large yellow onion, chopped
1 package bacon (I used Sweet Earth brand Benevolant Bacon)
1-2 tablespoons olive oil
2 teaspoons red wine vinegar
Salt and pepper to taste

1. Preheat the oven to 425 degrees.

2. If you're using real bacon, toss it on a cookie sheet and bake it until it's the amount of crispy that you like. Remove the bacon from the cookie sheet, but keep the oil there.

3. If you're using fake bacon, start by spreading 1 tablespoon of olive oil on your cookie sheet. There. Now whether you're using real bacon or not, you're in the same place. Cookie sheet with oil on it.

4. Spread out the brussel sprouts, chopped apples, and chopped onions. Top with a tablespoon of olive oil and the red wine vinegar. Toss to coat then spread them out evenly on the cookie sheet.

5. Bake at 425 degrees for 20 minutes. Chop up your bacon, add it to the mix, and toss things around. Return to the oven for another 10 minutes.

6. Add salt and pepper to taste.

7. I served this dish over white rice as a main dish, but it also makes a really good side all by itself.