• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Cadry's Kitchen
  • Home
  • About
  • Recipes
    • Facebook
    • Instagram
    • Pinterest
    • RSS
    • Twitter
menu icon
go to homepage
search icon
Homepage link
  • Home
  • About
  • Recipes
  • Newsletter
    • Facebook
    • Instagram
    • Pinterest
    • RSS
    • Twitter
  • ×

    Roasted Brussels sprouts with apples

    Published: Sep 13, 2019 · Modified: May 4, 2021 by Cadry Nelson
    As an Amazon Associate I earn from qualifying purchases. Please see my Privacy Policy for more details.

    Jump to Recipe Print Recipe
    Text: Roasted Brussels sprouts with apples & caramelized onions. Vegan & gluten-free. Bowl of roasted Brussels sprouts.

    Roasted Brussels sprouts with apples and caramelized onions makes a delightful autumn side dish or addition to your Thanksgiving table. It’s topped with a smattering of toasted pistachios. Vegan & gluten-free.

    Bowl of roasted Brussels sprouts with apples and caramelized onions.

    As a child of 7 or 8, I remember taking a great interest in Brussels sprouts. Their adorable little form was like one of my favorite vegetables – cabbage – but in miniature.

    One little sprout would have been just the right size for my dollhouse family to have a feast of cabbage & potatoes.

    However, the taste was not quite so delicate. To my young palate, the bold flavor left something to be desired.

    Boiled sprouts were much more bitter than their cabbage-y brethren. Some bites were okay. But for the most part they had a pungent aftertaste that lingered on the back of the tongue like horseradish.

    I was not a fan.

    Red bowl with Brussels sprouts, caramelized onions, and apples.

    So whenever people tell me that they don’t like Brussels sprouts, I get it.

    And then I wonder how they’ve had them prepared. Because boiling is doing them no great service.

    Like so many vegetables, to really bring their inherent sweetness to life, roasting is the best course of action.

    Asparagus is lovely steamed, but roasted? I could finish off a platter myself.

    Steamed broccoli or cauliflower are totally legitimate as sides. But roast them instead and people who tend to not care about eating their vegetables start asking questions about how they can make them at home.

    Close-up Brussels sprouts with pistachios, caramelized onions, and apples in bowl.

    One night several years ago I was making a roasted Brussels sprouts dish on the same evening that I was having a dish with roasted apples.

    Then in a vegetable-version of “You got your chocolate in my peanut butter,” a new favorite dish was formed. Roasted Brussels sprouts with apples, caramelized onions, and pistachios.

    Not only does the roasting cut any bitterness from the sprouts, the sweetness of apple and caramelized onions evens the playing field. It balances the sprouts’ more pungent flavor with an edge of lightness.

    If I could only have Brussels sprouts one way for the rest of my life, this is the recipe I would make.

    I have been tweaking the dish ever since and serving it at holiday gatherings and whenever sprouts are in season.

    It also pairs really nicely with creamy polenta (minus the sun-dried tomatoes) and Field Roast breakfast sausages or apple sage sausages, browned in a skillet.

    So whether you are a long-time sprout aficionado or confirmed sprout hater from way back, I encourage you to give this recipe a try. With the sweetness of apple and nuttiness of pistachios, it might surprise you…

    How to make this side dish

    Diced apples on cutting board. Brussels sprouts in background.

    Start by preheating the oven to 400 degrees.

    Slice the hard ends off of the Brussels sprouts. Then cut the sprouts in half. Next, chop your apple into small to medium sized pieces.

    Put the Brussels sprouts and apple pieces on a parchment paper covered baking sheet. Toss them with oil.

    (If you’re making a double batch, you’ll want to use multiple baking sheets. Foods don’t brown as well when they are crowded on a pan or baking sheet.)

    Put them in the oven to bake for 20 minutes, stopping once to flip when one side is brown. Sprout sizes vary. So you may need to cook an additional 5 to 10 minutes.

    Two baking sheets in oven.

    Close-up onions thinly sliced in half moons.

    Now move on to the caramelized onions

    Peel an onion and cut it in half. Then cut the onion into thin half moon slices.

    Put oil in a non-stick skillet. Put onions into the skillet with a pinch of salt. Don’t move the onions for a couple of minutes, until they start to brown.

    Once brown bits have started to appear on the onions, turn the heat to low. Continue cooking the onions for 20 minutes. Stir them occasionally with a spatula, and allow them to caramelize.

    Caramelized onions in skillet.

    In the last minute of cooking time on the onions, add maple or agave syrup to the onions and combine.

    Move the onions to one side of the skillet, and add the pistachios. Allow them to brown for 30 seconds to a minute.

    Remove Brussels sprouts and apples from the oven and add them to the skillet. Evenly combine them with the caramelized onions and pistachios. Serve immediately.

    Overhead red bowl with sprouts, caramelized onions, and apples with red napkin.

    Bowl of roasted Brussels sprouts with apples and caramelized onions.

    Roasted Brussels sprouts with apples, caramelized onions, and pistachios

    If I could only have Brussels sprouts one way for the rest of my life, this is how I would have them. Not only does the roasting cut any bitterness from the sprouts, the sweetness of apple and caramelized onions evens the playing field, balancing the sprouts’ more pungent flavor with an edge of lightness.
    5 from 2 votes
    Print Pin Rate
    Course: Side Dish
    Cuisine: American, Vegan
    Keyword: holidays, thanksgiving, vegetable
    Prep Time: 10 minutes
    Cook Time: 20 minutes
    Total Time: 30 minutes
    Servings: 2 people
    Calories: 124kcal
    Author: Cadry Nelson

    Ingredients

    • ½ pound Brussels sprouts sliced in half length-wise with ends removed
    • 1 large apple cored and cut into small to medium sized chunks
    • 1 teaspoon organic canola oil or other neutral-flavored oil, divided
    • Salt to taste
    • ½ medium-sized yellow onion sliced very thinly into half moons
    • ½ teaspoon maple syrup or agave syrup
    • 2 Tablespoons roasted pistachio halves and pieces I use unsalted. If using salted, adjust other salt in recipe accordingly

    Instructions

    • Preheat oven to 400 degrees.
    • On a parchment paper lined baking sheet, toss Brussels sprouts and apples with ¾ teaspoon oil and a pinch of salt. Lay them evenly across the baking sheet, being careful not to overcrowd.
    • Roast the sprouts and apples for 20 minutes, stopping once to flip. Don't flip the sprouts until they are nicely brown on one side. (Brussels sprouts can vary in size and cooking time. They are done when they can easily be pierced with a fork. If necessary, roast for 5 to 10 minutes more.)
    • While the sprouts are roasting, put remaining ½ teaspoon oil in a non-stick skillet and bring to a medium high heat.
    • Add onions to the skillet with a pinch of salt and don't move them for a couple of minutes until they start to brown.
    • Once brown bits have started to appear on the onions, turn the heat to low and continue cooking the onions for 20 minutes, stirring them occasionally with a spatula, and allowing them to caramelize.
    • In the last minute of cooking time on the onions, add maple syrup or agave syrup to the onions and combine.
    • Move the onions to one side of the skillet, and add the pistachios. Allow them to brown for 30 seconds to a minute.
    • Remove Brussels sprouts and apples from the oven and add them to the skillet. Evenly combine them with the caramelized onions and pistachios. Taste for salt, and add more if necessary. Serve immediately.

    Notes

    Inspired by The Vegan Table

    Nutrition

    Calories: 124kcal | Carbohydrates: 15g | Protein: 5g | Fat: 5g | Sodium: 29mg | Potassium: 558mg | Fiber: 5g | Sugar: 5g | Vitamin A: 885IU | Vitamin C: 98.8mg | Calcium: 62mg | Iron: 1.9mg
    Tried this recipe?Tag @cadryskitchen on Instagram and hashtag it #cadryskitchen!

    Originally posted April 2014. Content and photos updated September 2019.

    Roasted Brussels sprouts and apples with caramelized onions & pistachios. A vegan side dish that the whole family will love. Great for Thanksgiving! | cadryskitchen.com

    • Facebook
    • Twitter

    Reader Interactions

    Comments

    1. Nicole

      April 21, 2014 at 1:44 pm

      I have a mini kitchen utensil obsession! I’m not allowed to buy any more, it’s that bad! I have 3 mini spatulas, 2 mini whisks, mini cheese grater, mini funnel, etc. anything mini like that I see and I’ll buy! I must be stopped! In my defense I use them all, I really do!

      Unfortunately I’m one of those brussel sprout skeptics. I’ve only had them a few times ever and I’m sure they definitely weren’t prepared right. Maybe I will get brave and try roasting them though! This recipe does make them seem a bit more appetizing.

      I just tried your balsamic baked tofu recipe from youtube for lunch today and it was so delicious!

      Reply
      • Cadry

        April 23, 2014 at 9:51 am

        Wow, what a bounty of mini kitchen tools! I would love all of those things. I have a feeling you and I would be the worst shopping buddies, because we’d enable each other to buy more mini kitchen goodness! 🙂

        You should definitely give roasting a try sometime with Brussels sprouts. I think preparation method makes all of the difference, especially with a vegetable that can be on the bitter side. If you try it out, you’ll have to let me know what you thought either way.

        I’m so glad to hear that you enjoyed the tofu! Thanks for telling me!

        Reply
    2. Bianca- Vegan Crunk

      April 21, 2014 at 3:02 pm

      That sounds amazing. I love roasted Brussels, but I’m sure they’re even better with apples and caramelized onions!

      Reply
      • Cadry

        April 23, 2014 at 9:53 am

        Thanks, Bianca!

        Reply
    3. FoodFeud

      April 21, 2014 at 4:53 pm

      I love the complete meal you made of it with polenta and sausages. I’m not such a huge fan of cooked apples, but I’d think the sweetness of caramelized onions might be enough to balance the (delicious) bitterness of sprouts.
      Currently picturing a doll family feasting on a single sprout…

      Reply
      • Cadry

        April 23, 2014 at 9:55 am

        I know it’s not a totally new revelation, but the sausages and polenta complimented each other so well! I make the Brussels sprouts without the apples sometimes too, and it’s still really good that way.

        I’m glad to hear that I’ve given you some cute things to think about. 🙂

        Reply
    4. Caitlin

      April 22, 2014 at 5:21 am

      you seriously hit the nail on the head with this dish! i am pretty much obsessed with apples, brussels sprouts, onions, and pistachios. oh pistachios…. i love them so. i agree that this is the perfect dish for a holiday, but i would totally make this for myself any day of the week.

      Reply
      • Cadry

        April 23, 2014 at 9:56 am

        Yay! I’m glad to hear that the elements of this recipe work for you. On the day that I made this batch for photographs, I seriously ate the whole bowl by myself for breakfast! Why not?

        Reply
    5. Becky

      April 22, 2014 at 7:23 am

      Looks amazing! I love Brussels sprouts.

      Reply
      • Cadry

        April 23, 2014 at 9:57 am

        Thanks, Becky!

        Reply
    6. An Unrefined Vegan

      April 22, 2014 at 7:37 am

      I’m a big fan of roasted Brussels sprouts – but adding the apple is sweet inspiration.

      Reply
      • Cadry

        April 23, 2014 at 9:57 am

        They go together really well. They were definitely meant to be buddies. 🙂

        Reply
    7. Abby

      April 22, 2014 at 8:45 am

      I also have a mini kitchen utensil obsession! Or actually, anything mini. I don’t know why, but maybe it has to do with my OCD and space/clutter issues. Regardless, mini is fun. As for Brussels sprouts? Love them, but I’m super boring (big surprise, I know.) I don’t like much muddling up the flavor so just steamed with some Earth Balance is perfect for me. I really should try to roast them some time…

      Reply
      • Cadry

        April 23, 2014 at 10:00 am

        Yes, mini is fun! Is it any wonder that my dream car is a Mini Coop? The trend continues!

        You should totally give roasting a go sometime. It doesn’t take much more work than steaming if you just throw them on a parchment paper covered baking sheet with a bit of oil and salt and let them go. Plus, parchment makes for a quick and easy clean-up too.

        Reply
    8. flickingthevs

      April 23, 2014 at 2:29 am

      My one and only super power is a deep and enduring love of Brussel sprouts. I’ve never been a sprout dodger, even when they’re boiled half to death. I’m pretty sure I’d be happy with a big bowl of this, a fork and nothing else!

      Reply
      • Cadry

        April 23, 2014 at 10:05 am

        I highly approve of your super power. I can’t wait for you to get your own comic book or movie! That’s one superhero film I’d go see! 🙂

        The way you feel about Brussels sprouts is the way I feel about asparagus. Even when they’re way overcooked, I still love them.

        Reply
    9. acookinthemaking

      April 23, 2014 at 2:15 pm

      Yum–I LOVE Brussels sprouts in every form! I totally agree with you that roasting is the way to convert people to any veggie. It’s how my mom came to like cauliflower and my husband came to like asparagus!

      Reply
      • Cadry

        April 27, 2014 at 4:45 pm

        Absolutely! It’s how David came to like cabbage. Cooking method makes such a huge difference in terms of flavor and texture.

        Reply
    10. Heather

      April 25, 2014 at 11:14 am

      Love roasted Brussels and pistachios are my fave, together I am sure they are amazing!

      Reply
      • Cadry

        April 27, 2014 at 4:46 pm

        Thanks, Heather!

        Reply
    11. Poppy

      April 25, 2014 at 9:19 pm

      Love the flash of red the apple gives! Gorgeous!

      Reply
      • Cadry

        April 27, 2014 at 4:46 pm

        Thanks, Poppy! It’s especially festive at the holidays!

        Reply
    12. veganinbrighton

      May 01, 2014 at 4:27 am

      I am definitely a fussy brussels sprout eater, they have to be perfect and this recipe sounds amazing. My favourite way I’ve tried them (so far!) is wok fried with lime, mint and chilli but that was at Departure Lounge so of course I’ve never made ’em that good at home!

      Reply
      • Cadry

        May 05, 2014 at 8:49 am

        Thanks, Jojo! That lime/mint/chili spin on sprouts sounds really delicious. I rarely use mint, outside of tea, water, or mixed drinks. I’ll have to keep that in mind in the future!

        Reply
    13. Earlene

      November 09, 2014 at 10:08 pm

      I can’t wait to get some sprouts and give this a go. It looks so yummy!

      Reply
      • Cadry

        November 09, 2014 at 10:12 pm

        Thanks, Earlene! I hope you enjoy it!

        Reply
    14. Becky Striepe

      September 12, 2016 at 10:09 am

      Oh man, I’m the only person in my house who likes Brussels sprouts. Maybe this recipe will change that!

      Reply
      • Cadry

        September 15, 2016 at 12:23 pm

        I’ve served it at a lot of potlucks over the years, and it tends to go over really well. I bet your guys would like it!

        Reply
    15. Emily

      November 17, 2018 at 8:23 am

      I want to make for Thanksgiving but need to make ahead for 2 different houses… would this work? How do I reheat?

      Reply
      • Cadry

        November 17, 2018 at 8:32 am

        I usually just re-heat it in the microwave. The sprouts are softer than they are fresh out of the oven, but the flavor is just as good. If you’d like to keep their crispy texture, though, you could re-heat in the oven. The Kitchn gives some good tips on reheating crispy Brussels sprouts in the oven.

        Reply
    16. Sharon Kay

      January 09, 2020 at 4:56 pm

      5 stars
      This was a very easy recipe to follow. Wow, it was well worth trying.
      I was guilty as charged when it comes to eating brussel sprouts, just boil and cover with spray butter. I love brussel sprouts but this recipe made them extra special and well worth the few extra steps.
      The crispy edges of the brussel sprouts along with the sweet tang of the apples made my mouth water before I ever took my first bite. The caramelized onions were a perfect addition along with the nutty and crunchy flavor of the pistachios.
      Actually, this recipe could be a main dish for me. I loved it!

      Reply
      • Cadry

        January 13, 2020 at 8:59 am

        I’m so glad you enjoyed this recipe, Sharon. Thank you for letting me know!

        Reply

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    This site uses Akismet to reduce spam. Learn how your comment data is processed.

    Primary Sidebar

    Hi, I'm Cadry!

    I’m a longtime vegan. (14 years!) But I grew up eating a Standard American Diet. I know that all of us crave foods that are familiar, comforting, and delicious.

    That’s why it’s my passion to share mouthwatering plant-based recipes that taste like home.

    More about me →

    Spring recipes

    • Green salad with blood oranges & peanut dressing
    • Tangy peanut salad dressing (vegan)
    • Vegan eggs Benedict (for an amazing brunch!)
    • Vegan hollandaise sauce (dairy free & egg free)

    Salads

    • Easy tahini dressing for salads, bowls, or falafel (vegan)
    • Balsamic vinaigrette dressing (Just 5 ingredients!)
    • Vegan chef salad with seitan & avocado
    • Israeli couscous salad with olives & artichokes

    Easy weeknight meals

    • Air fryer baked potato in about 35 minutes
    • Three bean chili: Warm up with a bowl
    • Vegan taco pizza with black beans: A taste of nostalgia
    • Buffalo chickpea sandwich with vegan blue cheese
    Logos for sites where Cadry Nelson & Cadry's Kitchen have been featured.

    Footer

    ↑ back to top

    About

    • Meet Cadry
    • Work with me

    Newsletter

    • Sign up for emails and updates

    Contact

    • Contact
    • Privacy Policy

    As an Amazon Associate I earn from qualifying purchases.

    Copyright © 2022 Cadry's Kitchen