Sweet, smoky, and delicious! Brussels sprouts, bacon, and apples are roasted together in a foil package for the perfect fall meal.
This foil packet is the epitome of winter food: crispy bacon, tender Brussels sprouts, and apple slices cooked with maple syrup.
The perfect balance of smoky, salty, and sweet flavors makes this side dish feel special. Prepare everything ahead of time at home, then let the fire (or grill) do the work while you relax.
Serve it alongside grilled steak, sausage, or chicken. It goes well with fried or mashed potatoes or toasted bread. The perfect fall-style side dish to help you start channeling those Campsgiving vibes!
I knew this recipe was going to be delicious because Megan was already sneaking in before I finished photographing it! This post was going to have a lot of pictures, but there was nothing left!
– Michael
Tips for doing this camping
- Chop all the ingredients and throw them together in a bowl. This will ensure that everything is evenly coated.
- Use heavy foil to prevent tears, especially when cooking over a fire.
- Cutting slits in the foil package (after flipping it) will help release steam and allow the bacon to crisp up better.
- When done, the Brussels sprouts should be tender when pierced with a fork, the bacon should be crispy, and the apples should be soft but not mushy.
Prep the Trip
- Cut, fold, and assemble foil packets at home. Make sure you have a good crimp on the edges. Pack them in waterproof bags and store them in a cool place while transporting them.
Notes on ingredients and substitutions
- Cut the Brussels sprouts into halves or quarters depending on size so they cook evenly with the other ingredients.
- Choose firm apples like Honeycrisp or Pink Lady that won’t turn mushy during cooking.
- If you don’t have maple syrup, a little brown sugar or honey works well as a substitute.
- 2 cups Brussels sprouts
- 4 pieces Bacon cut into 1″ pieces.
- 1 an apple cut off
- 2 of spoons Maple syrup
- 1 a spoon olive oil
- ¼ a teaspoon good sea salt
- ⅛ -¼ a teaspoon red pepper flakes by choice
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Rub or quarter Brussels sproutsto cut Bacon into 1 pieces, then cut an apple. Put everything in a medium bowl and Maple syrup, olive oil, saltagain red pepper flakes. Toss to coat.
2 cups Brussels sprouts, 4 slices bacon, 1 apple, 2 tablespoons maple syrup, 1 tablespoon of olive oil, ¼ teaspoon sea salt, ⅛ -¼ teaspoon red pepper flakes
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Roll out 2 sheets of heavy-duty aluminum foil (10-12 inches long). If using regular foil, double layer for extra strength. Place the foil on a flat surface and add the Brussels sprout mixture in the center. Top the pockets with a second sheet of foil, then fold down in 1/2-inch folds to create a tight seal. Leave some space inside to circulate the steam.
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Place the packet on the grill grate over medium coals or charcoal. Cook for about 20-25 minutes, flipping once in between. After flipping, use a knife to cut vents in the top sheet of foil. This will help the steam escape so the bacon can crisp up.
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Once the Brussels sprouts are tender, remove the packet from the grill. Carefully open the packets (watch the steam!) and serve.