Let me tell you about the dish that changed my mind about Brussels sprouts forever – roasted Brussels sprouts with apples. I used to push those little green guys around my plate as a kid, until one Thanksgiving when my aunt tossed them with crispy apples and maple syrup. Wow! The magic happens when those sprouts get all caramelized and sweet alongside tart apples – it’s like nature’s perfect flavor pairing. This couldn’t be simpler to make (just chop, toss, and roast!), but the sweet-savory combo feels fancy enough for holidays and easy enough for weeknights. Trust me, even sprout skeptics will be reaching for seconds.
Why You’ll Love Roasted Brussels Sprouts with Apples
This dish is my go-to for so many reasons – let me count the ways you’ll adore it:
- Effortless elegance: Just chop, toss, and roast – no fancy techniques needed
- Perfect flavor dance: The caramelized sprouts and tart apples create magic together
- Nutrition powerhouse: Packed with fiber and vitamins, but tastes like a treat
- Versatile crowd-pleaser: Works for Tuesday dinners or holiday feasts alike
Honestly, it’s the dish I make when I want something simple that still feels special. The apples make all the difference!
Ingredients for Roasted Brussels Sprouts with Apples
Here’s everything you’ll need to make this magical combo – I promise it’s all simple stuff you probably have already:
- 1 lb Brussels sprouts – trimmed and halved (look for bright green, firm ones)
- 2 medium apples – I swear by Honeycrisp or Granny Smith for perfect texture
- 2 tbsp olive oil – the good stuff that makes everything crisp up beautifully
- 1 tsp salt – brings out all those amazing flavors
- 1/2 tsp black pepper – just enough bite to balance the sweetness
- 1 tbsp maple syrup (optional) – my secret weapon for that caramelized magic
See? Nothing fancy – just real ingredients that somehow become greater than the sum of their parts when roasted together. The apples make this dish special, so don’t skip them!
How to Make Roasted Brussels Sprouts with Apples
Okay, let’s get roasting! This is so simple you’ll wonder why you haven’t been making it every week. Here’s exactly how I do it:
- Heat things up: Preheat your oven to 400°F (200°C) – that sweet spot where everything gets golden without burning.
- Toss with love: In a big bowl, mix your halved sprouts and diced apples with olive oil, salt, and pepper until everything’s shiny and happy.
- Spread the wealth: Arrange everything in a single layer on a baking sheet – no overcrowding! This is key for that perfect caramelization.
- Roast to perfection: Pop it in the oven for 25-30 minutes, but don’t wander off! At the 15-minute mark, give everything a good stir so it cooks evenly.
- The magic touch: If you’re feeling fancy (and trust me, you should), drizzle that maple syrup over the top in the last 5 minutes for extra caramelized goodness.
That’s it! You’ll know it’s done when the sprouts are tender with crispy edges and the apples are golden and jammy. The smell alone will have everyone gathering in the kitchen!
Pro Tip for Crispy Brussels Sprouts
For extra crispy sprouts, cut them all the same size (about 1-inch pieces) and place them cut-side down on the baking sheet. This creates more surface area for that perfect golden crust we all crave!
Ingredient Notes and Substitutions
Let’s talk about making this recipe work for you! For the apples, Honeycrisp gives the perfect sweet-tart balance, while Granny Smith holds its shape beautifully (my personal pick). No olive oil? Melted butter or avocado oil work great too. Need less salt? Start with 1/2 tsp and add to taste. For vegan friends, just skip the optional maple syrup or use agave instead. The beauty is how adaptable this dish is – make it your own!
Serving Suggestions for Roasted Brussels Sprouts with Apples
This dish plays so well with others! I love serving it alongside roasted chicken thighs for a simple weeknight meal – the sweet apples and savory chicken are a match made in heaven. For holidays, it’s stunning next to glazed ham or herb-crusted pork loin. Want to jazz it up? Try tossing in some toasted pecans right before serving, or crumble over a bit of goat cheese for a creamy contrast. Leftovers (if you have any!) make an amazing next-day salad topping too!
Storage and Reheating Instructions
Here’s the good news – this dish actually keeps beautifully! Store any leftovers in an airtight container in the fridge for 3-4 days. Now, reheating is where the magic happens – the oven is your best friend here. Just spread them out on a baking sheet at 350°F for about 10 minutes to bring back that lovely crispiness. The microwave works in a pinch, but expect softer sprouts (still delicious though!). The apples might get a bit jammy, but that’s part of their charm!
Nutritional Information for Roasted Brussels Sprouts with Apples
Just so you know what goodness you’re getting, here’s the scoop on nutrition (remember, these are estimates – your apples might be bigger or smaller than mine!): Each serving packs about 120 calories, with 7g of healthy fats from that beautiful olive oil, and a whopping 4g of fiber to keep you full. It’s got just enough natural sweetness at 8g sugar (mostly from those amazing apples), and 3g protein to round it all out. Basically, it’s the side dish that loves you back!
Frequently Asked Questions
Let me answer some burning questions I get about this recipe – because trust me, I’ve made every possible variation over the years!
What’s the best apple substitute if I don’t have Honeycrisp or Granny Smith?
Pears work beautifully here! They roast up just as nicely and add a similar sweetness. For firmer texture, try Fuji or Pink Lady apples – just avoid anything too soft like Red Delicious.
Is this recipe vegan-friendly?
Absolutely! Just skip the optional maple syrup or swap it with agave nectar. The base recipe with olive oil is already plant-based perfection.
My oven runs hot/cold – how do I adjust roasting time?
If your oven runs hot, check at 20 minutes to prevent burning. For slower ovens, you might need 5-10 extra minutes – just watch for that perfect golden color on the sprouts.
Can I Use Frozen Brussels Sprouts?
You can, but hear me out – fresh is best here. Frozen sprouts release more water, so they won’t get as crispy. If you must use frozen, thaw completely and pat VERY dry with paper towels first. Maybe add 5 extra roasting minutes too!
How Do I Prevent Sogginess?
Two words: dry sprouts! After washing, pat them completely dry with a kitchen towel. And please – don’t crowd the pan! Give each piece its personal space to crisp up properly. Your future crispy-sprout-loving self will thank you.
Final Thoughts
There you have it – my foolproof way to turn Brussels sprouts haters into believers! I can’t wait for you to try this magical combo of crispy sprouts and sweet apples. When you do, come back and tell me how it turned out – I love hearing your kitchen stories almost as much as I love making this dish myself!
PrintPerfectly Crispy Roasted Brussels Sprouts with Apples in 25 Minutes
A simple and flavorful dish combining roasted Brussels sprouts with sweet apples.
- Prep Time: 10 mins
- Cook Time: 30 mins
- Total Time: 40 mins
- Yield: 4 servings 1x
- Category: Side Dish
- Method: Roasting
- Cuisine: American
- Diet: Vegetarian
Ingredients
- 1 lb Brussels sprouts, trimmed and halved
- 2 medium apples, cored and diced
- 2 tbsp olive oil
- 1 tsp salt
- 1/2 tsp black pepper
- 1 tbsp maple syrup (optional)
Instructions
- Preheat oven to 400°F (200°C).
- Toss Brussels sprouts and apples with olive oil, salt, and pepper.
- Spread evenly on a baking sheet.
- Roast for 25-30 minutes, stirring halfway.
- Drizzle with maple syrup if desired.
- Serve warm.
Notes
- Use firm apples like Honeycrisp or Granny Smith.
- For extra crispiness, roast sprouts cut-side down.
Nutrition
- Serving Size: 1/4 recipe
- Calories: 120
- Sugar: 8g
- Sodium: 300mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 4g
- Protein: 3g
- Cholesterol: 0mg
