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. Dried cherries or golden raisins are good swaps.
- Walnuts. Toasted 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 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. 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
- Vegan Sweet Potato Shepherd's Pie
- Smashed Fingerling Potatoes
- Oven Roasted Zucchini and Squash
📖 Recipe
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.
Brian @ A Thought For Food says
Ok, this is magnificent! I'm kind of obsessed with brussels sprouts and I have NEVER thought to do them with apple. I may just be serving this at Thanksgiving this year!
Carol @ Always Thyme to Cook says
I put maple syrup on my hash browns. So I think I'd love the Brussels Sprouts with syrup, too! Can't wait to give this a try!
Kiersten says
Do you really?! I thought my husband was the only one! I had never heard of that before.
Carol @ Always Thyme to Cook says
yes, on the shredded, crispy kind of hash browns.
Christy @ My Invisible Crown says
Hi there! This looks awesome! When you said apples yesterday I didn't realize you also meant cranberries, which I love so, AND maple. I think your husband was right on this one. I always use sweet and spicy and I too ALWAYS roast my wee bitty cabbages so I will surely try these next time I walk by them in the store and can't resist the cuteness factor. Thanks for sharing. Love it!
Kiersten says
Yup, roasting is definitely the way to go! I'm totally trying your recipe too! 😀
Kare @ Kitchen Treaty says
Gah, this is *so* perfect for Thanksgiving! Love, love, love the addition of apples and other sweet stuff. I, too, steered clear of these cute "wee bitty" cabbages (hee) until a few years ago when I started roasting them. Um, yum! They skyrocketed to the top of my favorite veggie list. I'm still trying to convince my guy they're all that, though. Maybe I just need to give in and just toss in a little bacon for him already. 😉
Kiersten says
Yes! They are one of my favorites now too and I even managed to convince my husband, who was totally skeptical at first.
Russell van Kraayenburg says
This dish looks very pretty! And now I'm hungry.
Jenn @therebelchick says
This looks SO GOOD!!! I love roasted brussel sprouts but have never tried them with apples, only bacon. I think the bacon and apples together would be even better!
Kiersten says
Yeah, I think you could take out the cranberries (maybe the walnuts too?) and do sprouts, bacon, apples, and maple syrup. Although I haven't had bacon in almost 20 years (ZOMG I AM OLD!), so maybe my opinion isn't the most reliable. 🙂
Rachel @ following in my shoes says
We adore roasted brussel sprouts -- I've pinned this and it WILL be on my table soon.
Angie@Angie's Recipes says
This would make a perfect Thanksgiving dinner side!
Kiran @ KiranTarun.com says
Great minds think alike! I made this recipe as well 🙂
Looks so delish and perfect for the holidays!!
Kiersten says
It's a great fall combination, isn't it? 🙂
Smedette says
Whoa. That is spectacular.
Kelly @ A Girl Worth Saving says
Yummy! My taste buds really have changed as an adult. Honestly, the first time I had brussels sprouts as a kid I gagged. Now I could eat them by the bucket full. I'm going to try out your recipe this weekend!
Kiersten says
Yeah, brussels sprouts were one of those things where I would refuse to eat them and my mom wouldn't let me leave the table until I finished them, so I'd just hunker down and chill at the kitchen table all night. Because no way was I going to eat them.
I hope you like the recipe!
Kathy - Panini Happy says
Oh my veggies, these are beautiful! Loving brussels sprouts right now - especially with a splash of balsamic at the end. I'll enjoy trying them with apples next!
nicole @nicky_olea says
I love brussel sprouts. You also seriously take the most stunning photos of your dishes. I mean...STUNNING!
Kiersten says
Aw, thank you! 🙂
lynn @ the actor's diet says
perfection in a bowl.
Jackie @ The Beeroness says
It's funny, my mom hated Brussels Sprouts and sweet potatoes so I never had them as a kid. SO I have nothing but love for them. Although, had I been forced to ingest that mushy gray over-boiled kind....
Kiersten says
There are so many veggies I didn't try until I reached adulthood! And even a few that I still have to try...
Jess says
Wowza, this excites me! I'm a big fan of roasting brussel sprouts in maple syrup and getting those sweet crispy leaves. The idea of adding the apple is superb. Definitely trying this out. 😉
Kiersten says
I love the crispy outer leaves on roasted brussels sprouts too--so yummy! I hope you like the recipe if you make it!
sarah @ two tarts says
Lovely colors - the green and red together are pretty!
Brenda Williams says
This dish has ALL of my favorite things! Never thought to put them together. Thank you for such a fantastic idea! Beautiful photo too.
Kiersten says
Thank you! I am trying to get comfortable taking darker photos since the days are going to be so darn short soon. ;(
Rachel says
I love roasted brussel sprouts. I never thought to add in apples. I am so making this!
Rikki says
Yes 🙂 I love the dark background!! Would you believe it if I told you that I've ever tried brussel sprouts? Terrible, right? But this recipe is so convincing, I love that they're paired with apples, mmm it looks so good!
Rikki says
*never tried (forgot that n, he's important).
Kiersten says
Thank you! I'm excited to experiment with it more. And I'll probably have to as the days get shorter and shorter! This is definitely a good brussels sprout recipe to start with since there's a lot of sweetness added. Whatever you do, don't steam them--you will never want to eat them again!
Matt says
I just returned from "vacation" (it was a lot more work than vacation) with my parents, and I probably ate about 4 vegetables during the entire week. I was trying to figure out what to make for dinner tonight that, and magically I stumble upon this recipe. Heck, yes, brussels sprouts it is!
Kiersten says
Ha! I have been on a lot of those vacations myself. I hope you enjoy the recipe!
Diane (createdbydiane) says
looks great, I even happen to have brussel sprouts in the fridge and will have to give this a try, YUMMY!
Caitlin says
roasted brussels sprouts are seriously candy to me. i could eat a bizillion of them in one sitting.
Jeanette says
I love roasted brussels sprouts although my kids are not huge fans, but sweetened up a bit they'd probably like them a lot more. Gorgeous!
Kiersten says
Maybe brussels sprouts are just one of those things that only mature tastebuds can appreciate. 🙂
Genevieve says
I don't remember actually trying brussels sprouts as a kid, I just assumed I wouldn't like them because that's what society and the media teach you! Not surprisingly, I love them now, although I've only ever made them roasted, sauteed, or raw (not steamed). I think they go perfectly with apples, walnuts, and maple syrup!
Kiersten says
I've never had them raw! I guess I was afraid that they'd be too bitter? I should try that...