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    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. Jenn says

      October 12, 2012 at 11:16 pm

      I'm not a brussels sprouts fan, but you make them look appetizing!

      Reply
    2. Courtney Rae Jones says

      October 12, 2012 at 11:59 pm

      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!? 🙂

      Reply
      • Kiersten says

        October 13, 2012 at 6:30 pm

        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.

        Reply
    3. Sylvie @ Gourmande in the Kitchen says

      October 14, 2012 at 5:18 am

      So true, roasting brings out the best in brussels sprouts.

      Reply
    4. Alison @ Ingredients, Inc. says

      October 14, 2012 at 6:01 pm

      i am SO loving this one!

      Reply
    5. Natalie says

      October 14, 2012 at 9:00 pm

      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!

      Reply
      • Kiersten says

        October 15, 2012 at 8:22 pm

        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.

        Reply
    6. Kelly @ Texas Type A Mom says

      October 14, 2012 at 9:19 pm

      This looks so pretty and full of fall flavors! Adding an apple to anything instantly makes it better!

      Reply
    7. [email protected] says

      October 14, 2012 at 10:22 pm

      MMM, I love sprouts in any way. Baking is one of the best way to prepare veggies along with steaming.

      Reply
    8. Jad says

      October 15, 2012 at 3:43 pm

      Love this recipe!

      Reply
    9. Carolyn says

      October 18, 2012 at 5:00 am

      I'm one of those weirdos that have always liked Brussels sprouts. Still, roasting them does bring out the best flavour!

      Reply
    10. marla says

      October 18, 2012 at 6:45 am

      I have never paired apples with brussels sprouts ~ but now it is essential I do!

      Reply
      • Kiersten says

        October 18, 2012 at 9:01 pm

        You must! It is one of my favorite fall ingredient combinations.

        Reply
    11. Suede says

      October 18, 2012 at 2:40 pm

      This looks amazing! I am salivating!

      Reply
      • Kiersten says

        October 18, 2012 at 8:40 pm

        Thank you! 😀

        Reply
    12. Shirley says

      October 19, 2012 at 1:11 pm

      Wow, that looks good! OK, I'm going to do it. I'm going to try brussels sprouts!

      Reply
      • Kiersten says

        October 19, 2012 at 9:57 pm

        You've never tried them?! Oh, you should! (Says the blogger who has never tried avocado.)

        Reply
    13. Emma says

      October 19, 2012 at 2:58 pm

      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 🙂

      Reply
      • Kiersten says

        October 19, 2012 at 9:50 pm

        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.

        Reply
    14. Laura says

      October 26, 2012 at 12:04 am

      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!!

      Reply
      • Kiersten says

        October 26, 2012 at 4:30 pm

        I'm so glad you enjoyed it! 🙂

        Reply
    15. Mrs. K. says

      October 26, 2012 at 5:08 pm

      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.

      Reply
      • Kiersten says

        October 29, 2012 at 9:41 am

        Yup, they are totally best when you roast them!

        Reply
    16. Sherry (BTLover2) says

      October 26, 2012 at 6:42 pm

      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!

      Reply
      • Kiersten says

        October 29, 2012 at 9:39 am

        I'm so glad you enjoyed it! I think I could eat a whole bowl of them myself. Love brussels sprouts! 🙂

        Reply
    17. Patty says

      October 27, 2012 at 2:50 pm

      This looks so good!!! My husband loves brussels sprouts so I bet he will it.

      Reply
      • Kiersten says

        October 29, 2012 at 9:34 am

        Thank you! 🙂

        Reply
    18. Jessi Goodman says

      November 07, 2012 at 7:00 pm

      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!

      Reply
      • Kiersten says

        November 08, 2012 at 5:50 pm

        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!

        Reply
    19. jami says

      November 19, 2012 at 6:23 pm

      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!

      Reply
      • Kiersten says

        November 20, 2012 at 2:49 pm

        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.

        Reply
    20. Ashley says

      November 21, 2012 at 8:46 pm

      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?

      Reply
      • Kiersten says

        November 21, 2012 at 9:07 pm

        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!

        Reply
    21. Tamara @ Oh Lardy says

      November 29, 2012 at 9:13 pm

      These look amazing! I love roasted brussels sprouts but I have never had this concoction before. Thanks for posting!

      Reply
    22. Jayne says

      December 03, 2012 at 2:58 am

      mmm... Brussels sprouts. I love them so much it almost hurts.

      Reply
      • Kiersten says

        December 03, 2012 at 8:00 pm

        Me too. Who knew, right? When I was a kid, they were my most dreaded food...

        Reply
    23. Connie Z. says

      December 15, 2012 at 1:09 pm

      Do you have suggestions for a non-nut addition to keep the crunch but avoid nuts, since some family members are allergic?

      Reply
      • Kiersten says

        December 18, 2012 at 7:58 am

        Someone on my Facebook page asked me the same question and another reader suggested toasted pepitas.

        Reply
    24. CrystalFawn says

      January 03, 2013 at 7:17 pm

      This was sooooo DeLiCiOuS! It also makes a beautiful presentation for company. Thank you 🙂

      Reply
      • Kiersten says

        January 04, 2013 at 5:26 pm

        Thank you! I'm glad you liked it--I think it's my favorite way to make brussels sprouts!

        Reply
    25. Katie Rose says

      January 23, 2013 at 2:30 am

      I'm sorry--did you just say you never tried avocado? This disturbs me deeply.

      Reply
      • Kiersten says

        January 24, 2013 at 10:43 am

        HA! I know, does this make me a terrible food blogger? Probably!

        Reply
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    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!
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