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.
Jenn says
I'm not a brussels sprouts fan, but you make them look appetizing!
Courtney Rae Jones says
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!? 🙂
Kiersten says
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.
Sylvie @ Gourmande in the Kitchen says
So true, roasting brings out the best in brussels sprouts.
Alison @ Ingredients, Inc. says
i am SO loving this one!
Natalie says
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!
Kiersten says
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.
Kelly @ Texas Type A Mom says
This looks so pretty and full of fall flavors! Adding an apple to anything instantly makes it better!
[email protected] says
MMM, I love sprouts in any way. Baking is one of the best way to prepare veggies along with steaming.
Jad says
Love this recipe!
Carolyn says
I'm one of those weirdos that have always liked Brussels sprouts. Still, roasting them does bring out the best flavour!
marla says
I have never paired apples with brussels sprouts ~ but now it is essential I do!
Kiersten says
You must! It is one of my favorite fall ingredient combinations.
Suede says
This looks amazing! I am salivating!
Kiersten says
Thank you! 😀
Shirley says
Wow, that looks good! OK, I'm going to do it. I'm going to try brussels sprouts!
Kiersten says
You've never tried them?! Oh, you should! (Says the blogger who has never tried avocado.)
Emma says
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 🙂
Kiersten says
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.
Laura says
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!!
Kiersten says
I'm so glad you enjoyed it! 🙂
Mrs. K. says
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.
Kiersten says
Yup, they are totally best when you roast them!
Sherry (BTLover2) says
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!
Kiersten says
I'm so glad you enjoyed it! I think I could eat a whole bowl of them myself. Love brussels sprouts! 🙂
Patty says
This looks so good!!! My husband loves brussels sprouts so I bet he will it.
Kiersten says
Thank you! 🙂
Jessi Goodman says
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!
Kiersten says
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!
jami says
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!
Kiersten says
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.
Ashley says
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?
Kiersten says
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!
Tamara @ Oh Lardy says
These look amazing! I love roasted brussels sprouts but I have never had this concoction before. Thanks for posting!
Jayne says
mmm... Brussels sprouts. I love them so much it almost hurts.
Kiersten says
Me too. Who knew, right? When I was a kid, they were my most dreaded food...
Connie Z. says
Do you have suggestions for a non-nut addition to keep the crunch but avoid nuts, since some family members are allergic?
Kiersten says
Someone on my Facebook page asked me the same question and another reader suggested toasted pepitas.
CrystalFawn says
This was sooooo DeLiCiOuS! It also makes a beautiful presentation for company. Thank you 🙂
Kiersten says
Thank you! I'm glad you liked it--I think it's my favorite way to make brussels sprouts!
Katie Rose says
I'm sorry--did you just say you never tried avocado? This disturbs me deeply.
Kiersten says
HA! I know, does this make me a terrible food blogger? Probably!