• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar

Oh My Veggies logo

  • Recipes
    • Vegetarian Recipes
    • Vegan Recipes
    • Vegetarian Main Dishes
    • Vegetarian Appetizers
    • Vegetarian Breakfast Recipes
    • Vegetarian Side Dishes
    • Dessert Recipes
    • Snack Recipes
    • Drinks
    • Sauces, Spreads and Condiments
    • Holiday Recipes
    • From our Readers
  • Cooking Tips & Hints
    • Cooking Tips
    • Plant-Based Nutrition
    • Product Reviews
  • Shop Cookbooks
  • About Us
  • Nav Social Menu

    • Facebook
    • Instagram
    • Pinterest
    • Twitter
menu icon
go to homepage
  • Find Recipes
  • Cookbooks
  • About Us
  • Free Meal Plan
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
  • subscribe
    search icon
    Homepage link
    • Find Recipes
    • Cookbooks
    • About Us
    • Free Meal Plan
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
  • ×

    Oh My Veggies » Vegan Recipes » Vegan Side Dishes

    Roasted Brussels Sprouts & Apples

    Published: Oct 10, 2012 · by Nicole · Updated: Aug 2, 2021 · This post may contain affiliate links.

    Jump to Recipe - Print Recipe

    Roasted Brussels Sprouts & Apples
    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.

    Roasted Brussels Sprouts & Apples Ingredients
    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...)

    Roasted Brussels Sprouts & Apples
    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!

    Roasted Brussels Sprouts & Apples Recipe

    Roasted Brussels Sprouts & Apples

    An easy fall side dish that combines roasted brussels sprouts and apples with walnuts, cranberries, and a drizzle of maple syrup.
    Print Recipe Pin Recipe Email Recipe
    Prep Time: 15 minutes
    Cook Time: 30 minutes
    Total Time: 45 minutes
    Course: Side Dish
    Cuisine: American
    Diet: Vegan, Vegetarian
    Keyword: fall side dish, roasted brussels sprouts, Roasted Brussels Sprouts & Apples
    Servings: 4 servings
    Calories: 257kcal
    Author: Oh My Veggies

    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
    US Customary - Metric

    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.

    Nutrition

    Calories: 257kcalCarbohydrates: 33gProtein: 6gFat: 14gSaturated Fat: 2gPolyunsaturated Fat: 8gMonounsaturated Fat: 4gSodium: 30mgPotassium: 569mgFiber: 7gSugar: 19gVitamin A: 883IUVitamin C: 99mgCalcium: 70mgIron: 2mg
    Craving more veg-friendly recipes? Shop our collection of vegetarian and vegan cookbooks, including our new Vegan Thanksgiving and Vegan Christmas cookbooks!
    « Roasted Ambercup Squash with Brown Butter
    Oh-So-Easy Broccoli Cheddar Pot Pies »

    Vegan Recipes, Vegetarian Recipes, Vegetarian Side Dishes apples, brussels sprouts, fall, gluten-free, side dishes, thanksgiving

    Reader Interactions

    Comments

    1. Rosa Bood says

      March 20, 2013 at 7:43 pm

      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 !!!

      Reply
      • Kiersten says

        March 20, 2013 at 8:03 pm

        Thanks for the feedback--I'm glad it turned out well! 🙂

        Reply
    2. Rosa Bood says

      March 20, 2013 at 8:16 pm

      Kiersten thank you for helping people be healthy through your delicious recipe posts. I'm very happy I found you on-line ! Rosa Bood

      Reply
      • Kiersten says

        March 21, 2013 at 7:37 pm

        Thank you for the kind words! 🙂

        Reply
    3. Crystal says

      July 01, 2013 at 8:36 pm

      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?

      Reply
      • Kiersten says

        July 01, 2013 at 9:05 pm

        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!

        Reply
    4. Vicki Lee says

      September 11, 2013 at 3:32 pm

      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.

      Reply
      • Kiersten says

        September 12, 2013 at 6:25 pm

        Yes, you are definitely welcome to do that! Thanks for sharing. 🙂

        Reply
      • dave says

        November 02, 2013 at 11:56 pm

        Vicki, that is awesome. I need simple recipes I can cook and this one makes the grade for me 🙂

        Reply
    5. Abi says

      November 03, 2013 at 6:11 am

      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.

      Reply
      • Kiersten says

        November 05, 2013 at 10:36 pm

        Yes, I used fresh Brussels sprouts. I've never tried to roast frozen ones; I imagine that the texture would be quite different.

        Reply
    6. Lana says

      November 03, 2013 at 8:44 pm

      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... 🙂

      Reply
      • Kiersten says

        November 05, 2013 at 10:31 pm

        I'm glad you enjoyed it! I don't like goat cheese, but I bet a little Parm would go well next time around. 🙂

        Reply
    7. Roselyn Imani says

      November 04, 2013 at 7:00 pm

      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.)

      Reply
    8. Debbie says

      November 18, 2013 at 1:36 pm

      I made this dish yesterday and just got finished eating some leftovers for lunch! It's very delish!

      Reply
      • Kiersten says

        November 18, 2013 at 7:37 pm

        Thanks for the comment--I'm so glad you enjoyed it!

        Reply
    9. Sunny says

      November 27, 2013 at 11:12 pm

      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!

      Reply
      • Kiersten says

        November 28, 2013 at 12:42 pm

        I'm so glad you enjoyed it! Happy Thanksgiving! 🙂

        Reply
    10. Sandy says

      December 14, 2013 at 5:45 pm

      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.

      Reply
      • Kiersten says

        December 15, 2013 at 8:23 pm

        Yes, you can do that, but it's definitely best when made right before serving.

        Reply
    11. ashley | bloom & nourish says

      January 08, 2014 at 11:02 am

      i love the idea of roasting apples with vegetables! can't wait to try this. 🙂

      Reply
    12. Stephanie says

      October 19, 2014 at 6:24 pm

      Oh lord I want this right now..

      Reply
    13. Helga says

      November 12, 2022 at 11:51 am

      Getting the Brussel sprouts today, can't wait to try the recipe

      Reply
    « Older Comments

    Something to say? Leave a comment. Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    image of the author

    Nicole is a life long vegetarian and the author of the popular vegan cookbook, Weeknight One Pot Vegan Cooking. She loves sharing her recipes and showing the world just how easy and delicious meatless meals can be!
    Learn more here.

    signature of author

    get a free 5 day vegetarian meal plan

    shop our vegetarian and vegan cookbooks

    Trending Recipes

    • 15+ Vegan Taco Recipes
    • Vegetarian Valentine’s Day Dinner Ideas
    • Tasty Vegetarian Pot Pies
    • 35+ Sweet Treats for Valentine’s Day

    Footer

    ↑ back to top

    • Shop Cookbooks
    • About Us
    • Work with Me
    • Contact
    • Privacy Policy
    • Terms of Use

    Still hungry? Check out our delicious family of blogs.

    link to VegKitchen.com - vegan recipes website
    link to deliciouseveryday.com - a vegetarian and vegan recipes website
    link to allshecooks.com - a food blog
    link to wandertooth.com - a travel website

    As an Amazon Associate I earn from qualifying purchases.

    Copyright © 2021 Hook & Porter Media

    32.8K shares