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    Home » Sides

    Oven roasted Brussels sprouts with apples

    Published: Dec 13, 2022 · Modified: Mar 30, 2023 by Cadry Nelson
    This post contains affiliate links. As an Amazon Associate I earn from qualifying purchases.

    Jump to Recipe Print Recipe
    Text overlay: Roasted Brussels sprouts with apples and caramelized onions. Sprouts on platter with apples & onions.

    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.

    Platter with apples, caramelized onions, pistachios, and Brussels sprouts.

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

    Brussels sprouts are roasted, which brings out their inherent nutty sweetness.

    Add in apples, caramelized onions, and crunchy pistachios.

    Suddenly you’ve got a dish that even the most ardent of sprout haters could refuse.

    This is one of my favorite recipes to serve at the holidays.

    Crunchy pistachios and red accents from the apples make it feel very festive.

    It works beautifully alongside any celebration roast or vegan sausage.

    It’s not just for the holidays, though!

    Serve it any time you want to dine on something cozy, warm, roasty-toasty, lightly sweet, and salty.

    In this post:

    Jump to:
    • Ingredients
    • Step by step instructions
    • Make it your own
    • Serving ideas
    • Storage & reheating
    • 📖 Recipe

    Ingredients

    Here are the ingredients you will need for this roasted Brussels sprouts recipe.

    Labeled ingredients for roasted Brussels sprouts recipe.

    Oil: Any neutral-flavored oil will work here. Avocado oil is my go to.

    Brussels sprouts: Look for sprouts that are roughly the same in size, tightly compact, and bright green.

    Onions: White, yellow, or sweet onions are my favorite for caramelizing.

    Apples: Use any kind of apple you enjoy. Pink Lady is my favorite.

    Maple syrup: Be sure to use real maple syrup (not pancake syrup) for the best flavor.

    Pistachios: Roasted, salted, and shelled pistachios are preferred here.

    Salt: A pinch of salt enhances the flavors.

    Step by step instructions

    Here’s how to make the recipe at a glance. For complete ingredient amounts & instructions, keep scrolling to the recipe card below.

    Brussels sprouts and apples on parchment paper covered baking sheet.

    1. Put the following on a parchment paper covered baking sheet:

    • Brussels sprouts (halved with hard ends removed)
    • Chopped apple (core removed)

    Toss with oil. Spread evenly across the baking sheet.

    Bake at 400 degrees for 20 minutes, stopping once to flip.

    While the Brussels sprouts are roasting, move on to the caramelized onions.

    Numbered collage showing how to caramelize onions.

    2. Bring a large non-stick skillet to a medium heat. Add thinly sliced onion, cut in half moons, and a pinch of salt.

    Once the onions have started to brown, turn the heat to low. Continue cooking for 20 minutes, stirring occasionally.

    3. In the last minute of cooking, add a drizzle of maple syrup & combine.

    4. Push caramelized onions to the side of the skillet, and add pistachios. Toast them for about 30 seconds.

    Skillet with roasted Brussels sprouts, apples, and caramelized onions.

    5. Add roasted Brussels sprouts & apples and combine.

    Make it your own

    Make this dish your own by varying the ingredients.

    • Replace Brussels sprouts with broccoli.
    • Replace apple with pear.
    • Replace onion with leeks or shallots.
    • Replace maple syrup with agave syrup.
    • Replace pistachios with pine nuts, almonds, or cashews.
    • Make it a meal by adding browned slices of Field Roast apple sage sausage just before serving.
    • Serve over a pile of vegan grits.
    Close-up roasted Brussels sprouts in spoon with caramelized onions & apples.

    Serving ideas

    This comforting side dish is delicious with any fall meal or holiday dinner.

    Serve it alongside any of the following main course options:

    • Mini vegetable pot pie
    • Fried polenta stacks with squash & cashew cream
    • Grilled Thanksgiving kebabs
    • Vegan chicken pot pie

    Storage & reheating

    Store leftovers in an airtight container in the refrigerator.

    It will keep for about 3 days.

    Reheat in the microwave until warm.

    Platter with roasted Brussels sprouts, apples and caramelized onions.

    📖 Recipe

    Platter with caramelized onions, pistachios, apples, and cooked Brussels sprouts.

    Oven roasted Brussels sprouts with apples

    Author: Cadry Nelson
    5 from 10 votes
    Roasting works magic on Brussels sprouts! Along with apples, caramelized onions, and pistachios, this flavorful side dish is a winner every time.
    Print Pin Rate
    Prep Time: 10 minutes minutes
    Cook Time: 20 minutes minutes
    Total Time: 30 minutes minutes
    Servings: 2 people
    Course: Side Dish
    Cuisine: American, Vegan
    Keyword: holidays, thanksgiving, vegetable
    Prevent your screen from going dark

    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 avocado 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 pistachios shelled, roasted, and salted

    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 sliced onions to the skillet with a pinch of salt. Don't move them for a few 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 to the onions and combine.
    • Move the onions to one side of the skillet, and add the pistachios. Allow them to toast 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

    Store any leftovers in an airtight container in the refrigerator. It will keep for about 3 days. Reheat in the microwave until warmed.
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    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

    Content and photos updated December 13, 2022. Originally posted April 21, 2014. 

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    1. Claire K Fisher

      December 31, 2022 at 1:33 am

      5 stars
      This was such a yummy side dish for fall! I loved the pistachios so much I added extra. Will definitely make again!

      Reply
      • Cadry Nelson

        January 01, 2023 at 5:41 pm

        I’m so delighted that you enjoyed the dish, Claire! Thank you for letting me know. And excellent idea adding extra pistachios!

        Reply
    2. Simon

      December 14, 2022 at 12:39 pm

      5 stars
      Don’t think that I could go back to just plain ol’ boiled Brussels after seeing this recipe. Would like to serve this as a main dish on Christmas day, any ideas ? as to what could be added to it and perhaps a type of sauce or gravy ?.

      Reply
      • Cadry Nelson

        December 14, 2022 at 1:33 pm

        What a sweet comment! Thanks, Simon! This is great with some browned slices of Field Roast apple sage sausage added to it just before serving. It bumps up the protein & satiating quality. (Of course, you could use any vegan sausage, but that one is particularly complementary.) It’s also delicious on top of creamy polenta or grits. I’m not really sure about a sauce or gravy, but you could serve it alongside mashed potatoes & gravy.

        Reply
        • Simon

          December 20, 2022 at 2:02 am

          HI Cadry, Thanks for your reply. I agree the sausage ingredient will be great (especially as this recipe includes apple) and have just seen the recipe for Chestnut gravy that I will add. Merry Christmas to you and thanks for another year of inspirational recipes !.

          Reply
          • Cadry Nelson

            December 21, 2022 at 9:32 am

            Thanks, Simon! Merry Christmas to you too!

            Reply
    3. 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
    4. 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
    5. 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
    6. 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
    7. 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
    8. Poppy

      April 25, 2014 at 9:19 pm

      5 stars
      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
    9. 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
    10. acookinthemaking

      April 23, 2014 at 2:15 pm

      5 stars
      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
    11. 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
    12. An Unrefined Vegan

      April 22, 2014 at 7:37 am

      5 stars
      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
    13. Becky

      April 22, 2014 at 7:23 am

      5 stars
      Looks amazing! I love Brussels sprouts.

      Reply
      • Cadry

        April 23, 2014 at 9:57 am

        Thanks, Becky!

        Reply
    14. Caitlin

      April 22, 2014 at 5:21 am

      5 stars
      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
    15. 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
    16. 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
    17. Nicole

      April 21, 2014 at 1:44 pm

      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

        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

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    I’m a longtime vegan. (16 years!) But I grew up eating a Standard American Diet. I know that all of us crave foods that are familiar, comforting, and delicious.

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