Sweet roasted apples, caramelized brussels sprouts, crunchy walnuts, and a drizzle of maple syrup make this the fall side dish that converts even the most stubborn brussels sprouts skeptics. It comes together on one pan in about 45 minutes.
Key Ingredients & Substitutions
- Brussels sprouts. Trim the stem ends and halve them lengthwise so they roast evenly and get plenty of caramelized surface area. Smaller sprouts can be left whole; just add a few extra minutes to the bake time.
- Apple. A firm, slightly tart variety like Fuji or Braeburn holds its shape best in the oven. Honeycrisp and Gala also work well if that's what you have.
- Olive oil. Just enough to coat the vegetables and help them brown. Avocado oil is a fine substitute if you want a higher smoke point.
- Dried cranberries. Adds a chewy, tart-sweet contrast, and a bag of Ocean Spray Craisins keeps well in the pantry. Dried cherries or golden raisins are good swaps.
- Walnuts. Toasted chopped walnuts bring crunch and a little richness. Pecans work equally well, and either can be left out for a nut-free version.
- Maple syrup. Stirred in at the end, it balances the bitterness of the sprouts. Use real maple syrup rather than pancake syrup for the best flavor.
Helpful Tips
Don't crowd the pan. Spread the brussels sprouts and apple slices in a single layer on a rimmed baking sheet with a little space between pieces. If they're piled on top of each other, they'll steam instead of roast, and you'll miss out on those crispy, browned edges that make this dish so good.
Cut sprouts roughly the same size. Halving the sprouts lengthwise (rather than leaving some whole and some cut) helps everything cook at the same rate, so you don't end up with a few pieces still raw in the center while others are ready.
Stir halfway through. Giving the pan a stir at the midpoint of roasting helps the sprouts brown evenly on multiple sides instead of just the one touching the pan.
Add the cranberries and walnuts at the end, not before roasting. Dried cranberries can scorch and turn bitter if they go in the oven, and toasted walnuts lose their crunch if they're baked alongside the vegetables for 30 minutes. Stirring them in with the maple syrup after roasting keeps their texture intact.
Taste before you add all the maple syrup. Start with a little less than the recipe calls for, taste, and add more if you want it sweeter. The ripeness of your apple and the natural bitterness of the sprouts can vary, so this is one of those dishes worth adjusting to your own preference.
Variations
- Add cheese. A sprinkle of crumbled feta or goat cheese on top adds a tangy, creamy contrast (omit for a vegan version).
- Swap the nuts. Toasted pecans or pepitas both work well in place of walnuts.
- Make it spicy. A pinch of red pepper flakes tossed in with the sprouts balances out the sweetness nicely.
- Try it smashed. If you love the crispy edges here, this Smashed Brussels Sprouts Recipe takes that texture even further.
- Go bolder with sauce. For a completely different flavor direction, our Buffalo Brussels Sprouts swap the maple and apples for a spicy buffalo glaze.
- Turn it into a galette. If you want to showcase roasted brussels sprouts in a completely different format, try this Brussels Sprout & Grape Galette.
Serving Ideas
This is a natural fit for a Thanksgiving or holiday spread - it's colorful, comes together easily, and can be made ahead and reheated. Serve it alongside something rich and comforting, like our Roasted Poblano Mac & Cheese, for a plate that balances sweet, savory, and a little heat.
Outside of the holidays, it works well as a weeknight side with roasted tofu, grain bowls, or alongside a hearty soup like our Lazy Roasted Pumpkin Soup. Leftovers are also great tossed cold into a salad with greens and a simple vinaigrette.
Storing & Freezing
Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat in a 350°F oven or a skillet over medium heat until warmed through - this helps the sprouts stay a little crisp instead of turning soft in the microwave.
This dish doesn't freeze particularly well. The apples and roasted sprouts both turn mushy and watery once thawed, and the walnuts lose their crunch, so it's best enjoyed fresh or refrigerated rather than frozen.
More Thanksgiving Side Dish Ideas
If you loved this recipe, here are a few more fall and holiday sides you might enjoy:
- Vegan Scalloped Potatoes
- Roasted Ambercup Squash with Brown Butter
- Smashed Fingerling Potatoes
- Oven Roasted Zucchini and Squash
📖 Recipe
Equipment
- Baking sheet rimmed
- Mixing bowl large
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
- ¼ c. dried cranberries
- ¼ c. chopped walnuts, toasted
- 1 tbsp. maple syrup
Instructions
- Preheat the oven to 400°F.
- Toss the brussels sprouts and apple slices with the olive oil, salt, and pepper on a rimmed baking sheet, then spread them in a single layer. Roast for 25-30 minutes, stirring halfway through, until the brussels sprouts are tender and browned on the edges.
- While the vegetables roast, toast the walnuts in a dry skillet over medium heat for 3-5 minutes, stirring often, until fragrant and lightly browned.
- Transfer the roasted brussels sprouts and apples to a large bowl. Stir in the dried cranberries, toasted walnuts, and maple syrup. Taste, adjust the salt and pepper, and serve warm.
Rosa Bood says
I mixed all ingredients together,I substituted Barlean's coconut oil for the olive oil,I also added 1/4 cup organic raisins...OMG, delicious !!!
Kiersten says
Thanks for the feedback--I'm glad it turned out well! 🙂
Rosa Bood says
Kiersten thank you for helping people be healthy through your delicious recipe posts. I'm very happy I found you on-line ! Rosa Bood
Kiersten says
Thank you for the kind words! 🙂
Crystal says
I found your recipe on Pinterest and my husband and I positively love your roasted Brussel Sprouts and Apples!!! It's pretty enough and easily prpared to serve to company too. One question...What main course do you pair this with?
Kiersten says
I'm glad you enjoy it! 🙂 We've had it as a side with veggie burgers or served it mixed with quinoa or wheat berries as a main dish. Since we don't eat meat, I don't usually do a typical main dish + 2 sides type of dinner!
Vicki Lee says
I was wondering if you would permit me to print out a few sheets of this recipe and hand it out at my stall at our farmers' market. we have a coupon program that helps low income young mothers purchase fresh vegetables throughout the summer and early fall. Many of these young women have absolutely no idea how to cook anything but frozen corn and peas so I try to find easy and tasty recipes for them to try. This one is perfect.
Kiersten says
Yes, you are definitely welcome to do that! Thanks for sharing. 🙂
dave says
Vicki, that is awesome. I need simple recipes I can cook and this one makes the grade for me 🙂
Abi says
are you talking about fresh brussel sprouts? where i live, i have never seen them fresh but frozen. can i use frozen ones, i actually love brussel sprouts, even with nothing on them.
Kiersten says
Yes, I used fresh Brussels sprouts. I've never tried to roast frozen ones; I imagine that the texture would be quite different.
Lana says
Made this tonight...I had baby yellow, purple and orange carrots and a little beet I threw in also...so yummy! Thanks! 🙂 I tried a little goat cheese in my bowl with it.,..it didn't go... 🙂
Kiersten says
I'm glad you enjoyed it! I don't like goat cheese, but I bet a little Parm would go well next time around. 🙂
Roselyn Imani says
I have always loved brussels...andall 5 of my children do too. We always thought of them as a special treat just served with butter!
(I suppose olive oil could be substituted as well.)
Debbie says
I made this dish yesterday and just got finished eating some leftovers for lunch! It's very delish!
Kiersten says
Thanks for the comment--I'm so glad you enjoyed it!
Sunny says
A friend brought this to our annual vegan potluck last month. It was my favorite dish, so she sent me the recipe. I'm making it for our vegan Thanksgiving dinner this year. Thank you for sharing this brilliant recipe with the world!
Kiersten says
I'm so glad you enjoyed it! Happy Thanksgiving! 🙂
Sandy says
Do you think this can be made a day ahead and reheated? I'm catering a party, and I'm trying to as much as I can a day before.
Kiersten says
Yes, you can do that, but it's definitely best when made right before serving.
ashley | bloom & nourish says
i love the idea of roasting apples with vegetables! can't wait to try this. 🙂
Stephanie says
Oh lord I want this right now..
Helga says
Getting the Brussel sprouts today, can't wait to try the recipe