Roasted brussels sprouts and apples are a tasty side dish that’s great for Thanksgiving! Naturally vegan and gluten free.
Yesterday I told you what my favorite vegetable was when I was little. Now today, we are going to talk about a vegetable that I didn’t even TRY until I was in my twenties.
We never had them in our house when I was growing up, and to be honest, I think that TV and books gave them a bad rap. They were always portrayed as something that children HATED. Like, the brussels sprouts were the thing that was left on the plate, or hidden in the napkin at the end of the meal.
After we were married, Darryl told me that he loved Brussels sprouts, and I wondered if they were maybe not so bad, so I finally tried them one day, and surprise! When prepared the right way, I did like them! Roasted brussels sprouts with apples are a great way to try them if you’ve never had them before.
This is a super easy way to make them, and the roasting along with the apples gives the Brussels sprouts a nice flavor.
Roasted Brussels Sprouts and Apples.
Easy and tasty roasted brussels sprouts and apples. This simple side dish is perfect for a holiday meal!
- 1 stalk Brussels sprouts sprouts removed and cleaned
- 3 apples sliced thin
- 1/4 cup olive oil
- 1 teaspoon sea salt
- 1/3 teaspoon pepper
Prepare the Brussels sprouts: Cut them off the stalk with a sharp knife and remove any damaged or brown leaves.
Soak the sprouts in water for 10 minutes, then change water. If they are very dirty, you may have to repeat the process.
Preheat the oven to 400 degrees. Pat the sprouts dry and place on a cookie sheet, along with the sliced apples.
Drizzle with olive oil and sprinkle with salt and pepper.
Bake at 400 degrees for about 40 minutes until the Brussels sprouts are soft inside and browned and crisp outside.
These roasted brussels sprouts and apples are:
- an easy and healthy side dish
- perfect for fall meals
- naturally dairy free, gluten free, and vegan
What’s your feeling about Brussels sprouts? How do you like to prepare them?
This post is part of my series: 31 Days of Gluten, Dairy, and Egg Free Soups, Salads, Sides & Sweets.