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!
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
- 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.
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..