If you haven’t tried roasting apples with your Brussels sprouts, you are missing out! The natural sweetness of apples makes this recipe for roasted Brussels sprouts absolutely perfect. This is a must make side dish for the holiday season.
Brussels sprouts – what do you think about this cruciferous vegetable?
This is a vegetable that I didn’t even TRY until I was in my twenties. We didn’t eat sprouts when I was growing up, and I think I was a little afraid of them.
Well, there was no need to be wary of these little green gems. Roasted Brussels sprouts are so delicious. When prepared the right way, I love them!
Roasting the sprouts with apples are a great way to prepare them, espcially if you’ve never had them before. The apples give this side dish an amazing flavor. These are tender, flavorful, and have browned, crispy edges that are extra delicious.
Brussels sprouts are in season from September through March. You can often find them sold on the stalk at the Farmer’s market, or they can also be sold already removed from the stalk.
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How to prepare Brussels sprouts
- If you purchase Brussels sprouts on the stalk, you will have to remove them with a sharp knife.
- Rinse the sprouts under running water, and remove any outer leaves that are bruised or blemished.
- Place the sprouts on a cutting board and trim off the stalk end. This end is tough, so you don’t want to eat it.
- Cut each sprout into quarters, and place on a cookie sheet.
- Pat dry with a paper towel.
- Brussels sprouts
- Fuji apples
- olive oil
- salt and pepper
How to make roasted Brussels sprouts
- Clean and trim the sprouts. Cut off the thick stem end, and cut each sprout into quarters.
- Cut the apples into small pieces.
- Place the sprouts and apples on a rimmed cookie sheet, and drizzle with olive oil, then sprinkle with salt and pepper. Use your hands to make sure the everything is evenly coated with oil.
- Bake at 400 degrees F for about 40 minutes. Stir at least twice during the cooking time.
These sprouts are tender on the inside, but do have nicely browned edges that are crisp.
Some of the leaves that have separated from the head get nicely brown during the roasting process – these are my favorite! So crispy.
Don’t forget to stir these a couple of times throughout the cooking time – that will insure that they cook evenly.
What to serve with Brussels sprouts
Variations on this recipe
- Try a different type of apple – Gala, Braeburn, or Honeycrisp would all probably work well.
- You can try this recipe with pears if you like! Use pears that are firm, not too soft.
- You can serve this recipe with a little bit of honey mustard dressing as a finishing touch. Simply drizzle over the top once the sprouts are finished cooking.
More allergy friendly side dishes to try
Disclosure: This post contains affiliate links.
Absolutely Delicious Roasted Brussels Sprouts and Apples.
Sweet, tender, and perfectly brown and crisp, these roasted Brussels sprouts and apples are the perfect fall side dish.
Preheat the oven to 400 degrees F.
Prepare the sprouts:
Rinse the Brussels sprouts with cool water. Trim the stalk off the sprouts, and remove any damaged or brown leaves.
Slice each sprout into quarters, and place on a cookie sheet. Pat the sprouts dry, Add the diced apples.
Drizzle with olive oil and sprinkle with salt and pepper. Use your hands to make sure everything is coated evenly with oil.
Roast the Brussels sprouts:
Bake at 400 degrees F for about 40 minutes until the Brussels sprouts are soft inside and browned and crisp outside. Stir the sprouts every 15 minutes to make sure they cook evenly.
These are best eaten right away, but you can store leftovers in the refrigerator for up to 3 days.
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. This post was originally published in October 2014. It has been updated.