Last week I asked about brussels sprouts on my Facebook page. And you have strong feelings about them! Many of you had a similar experience of hating them when you were kids and loving them as adults. I liked pretty much every vegetable as a child, but brussels sprouts? Those I just would not touch. They were bitter, awful, nasty little vegetables.
I don’t know what persuaded me to try them again as an adult, but I did and I realized that, like so many other foods, when cooked right, brussels sprouts are delicious. I still hate steamed sprouts, but when they’re sauteed, they’re pretty decent. And when they’re roasted, they’re even better. In fact, they’re so good roasted that I rarely make them any other way.
When you roast brussels sprouts, that objectionable bitter flavor disappears. The outer layers get a little bit browned and crispy. And everyone loves browned and crispy! My favorite thing to do with roasted brussels sprouts is to pair them with sweet flavors (like in my Brussels Sprout & Grape Galette). Usually I just go for one sweet addition, but this time I added three: dried cranberries, apples, and a drizzle of maple syrup.
Is it a little much? I don’t think so, although I did worry that it would be. I was going to add two of the above, but my husband insisted that I add all of them. And since he was right about the Roasted Poblano Mac & Cheese, I figured I should trust him on this one too. (Although this is also the guy who puts maple syrup on hash browns…)
If you’re still a little bit dicey about giving brussels sprouts another try as an adult, this is a good recipe to start with. Because there’s a lot of sweetness to counteract the brussely-ness. It’s a beautiful fall side dish and it would look pretty fabulous as part of a Thanksgiving spread.
Also, brussels sprouts look like tiny adorable cabbages. How can you say no to wee bitty cabbages? You can’t!
An easy fall side dish that combines roasted brussels sprouts and apples with walnuts, cranberries, and a drizzle of maple syrup.
Ingredients
- 1 lb. brussels sprouts, trimmed and halved lengthwise
- 1 apple, cored and sliced (Fuji or Braeburn works well)
- 1 tbsp. olive oil
- salt + pepper to taste
- 1/4 c. dried cranberries
- 1/4 c. chopped walnuts
- 1 tbsp. maple syrup
Instructions
- Preheat oven to 400 degrees.
- Toss brussels sprouts and apple slices with olive oil, salt, and pepper on a rimmed baking sheet. Bake for 25-30 minutes or until brussels sprouts are tender and browned on edges, stirring halfway through cooking time.
- Transfer brussels sprouts and apple to large bowl. Stir in cranberries, walnuts, and maple syrup.
© 2011-2013, Oh My Veggies. Feel free to pin my posts but do not repost my recipes on your blog, Tumblr, or any other website.
I’m not a brussels sprouts fan, but you make them look appetizing!
It’s so true! I HATED brussels sprouts as a kid. But mom and gramma always served steamed brussels (from the frozen kind) and they were soooo slimy! Eww!
But last year, I decided to try roasting fresh ones with some maple and vanilla – and they were SO good. Who knew!?
Yeah, I thought maybe it was my tastebuds when I was younger that made me hate them, but last year I tried steaming them just to see–nope, they were bad. Really bad. Roasting is totally the trick.
So true, roasting brings out the best in brussels sprouts.
i am SO loving this one!
I don’t think I ever had brussels sprouts as a kid because my mom hated them, so I always assumed I didn’t like them either, but tried them a few years ago and loved them! A love a bowl of roasted brussels sprouts with just some salt and pepper, but I also love the sounds of this version!
There were so many things I didn’t think I liked because my mom never made them! It’s funny how our tastes are so influenced by our childhoods.
This looks so pretty and full of fall flavors! Adding an apple to anything instantly makes it better!
MMM, I love sprouts in any way. Baking is one of the best way to prepare veggies along with steaming.
Love this recipe!
I’m one of those weirdos that have always liked Brussels sprouts. Still, roasting them does bring out the best flavour!
I have never paired apples with brussels sprouts ~ but now it is essential I do!
You must! It is one of my favorite fall ingredient combinations.
This looks amazing! I am salivating!
Thank you!
Wow, that looks good! OK, I’m going to do it. I’m going to try brussels sprouts!
You’ve never tried them?! Oh, you should! (Says the blogger who has never tried avocado.)
I ‘m a fan of cabbage and apple together and as you say Brussels sprouts are just mini cabbages! I’m sure I’ll love this
One of my favorite recipes (that I haven’t made in so long!) is sauteed cabbage and apples over egg noodles. There are other ingredients involved too, but those are the main ones. And it sounds strange, but it is so good! Adding a little sweetness to savory dishes is always yummy.
This was so amazing! I added a little coconut oil to the olive oil and the fuji apple was pretty sweet so I didn’t use the maple syrup. This would be a great side dish for the Holidays too!!
I’m so glad you enjoyed it!
Very funny, I posted about brussels sprouts on my blog on the 12th! I really think the trick to brussels sprouts is adding some sweetness and roasting. We love them with maple syrup and plenty of butter. Never did like them as a child either, same with cabbage, but I just love both veggies now.
Yup, they are totally best when you roast them!
Just made this dish and it is simply outstanding! I loved it! I ate the entire bowl (it was my dinner). Excellent recipe! Thanks so much!
I’m so glad you enjoyed it! I think I could eat a whole bowl of them myself. Love brussels sprouts!
This looks so good!!! My husband loves brussels sprouts so I bet he will it.
Thank you!
Loved this! I live in Montreal and the amount of maple syrup used in cooking here is ridiculous, but somehow I haven’t used it until this recipe! I made one small adjustment by adding cheese tortellini to it to make this more of a meal, so it was a kind of fall-ish rustic Salad!
thanks!
There is no such thing as a ridiculous amount of maple syrup–take that back!
I love the idea of adding pasta to it–I’m going to have to try that. So glad you enjoyed it!
Any comments from those who have made the recipe as to whether it is good at room temp or demands to be served hot? Does it reheat well if I roast it earlier in the day and then just bring it back up to temp before serving? Thanks!
Roasted vegetables can definitely be reheated, but they’re never as good as when they’re fresh out of the oven. I’d recommend serving this warm if possible.
Any advice to someone who has a wonky oven? I’m making this for Thanksgiving (but I’m leaving out the walnuts, simply because I don’t like walnuts) and I have been roasting these for well over an hour and they’re nowhere near done! My aunt suggested putting the heat up 100 degrees. But they’re still cooking! Any suggestions?
I have no idea–it definitely must be your oven because I’ve made this several times and I’ve heard from other people who have made it and it definitely doesn’t take an hour! I agree, it sounds like your oven is running low, so you could try cranking up the heat. You could also take them out of the oven and finish them by sauteing them in a large skillet. I hope they turn out okay!
These look amazing! I love roasted brussels sprouts but I have never had this concoction before. Thanks for posting!
mmm… Brussels sprouts. I love them so much it almost hurts.
Me too. Who knew, right? When I was a kid, they were my most dreaded food…
Do you have suggestions for a non-nut addition to keep the crunch but avoid nuts, since some family members are allergic?
Someone on my Facebook page asked me the same question and another reader suggested toasted pepitas.
This was sooooo DeLiCiOuS! It also makes a beautiful presentation for company. Thank you
Thank you! I’m glad you liked it–I think it’s my favorite way to make brussels sprouts!
I’m sorry–did you just say you never tried avocado? This disturbs me deeply.
HA! I know, does this make me a terrible food blogger? Probably!