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.
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:
Why readers love this recipe
“This was such a yummy side dish for fall! I loved the pistachios so much I added extra. Will definitely make again!” – Claire
Ingredients
Here are the ingredients you will need for this 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.
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.
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.
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.
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:
Storage & reheating
Store leftovers in an airtight container in the refrigerator.
It will keep for about 3 days.
Reheat in the microwave until warm.
If you try this recipe and love it, let me know! Leave a comment and ⭐⭐⭐⭐⭐ rating in the comment section below. It truly makes my day and is such a help!
📖 Recipe
Oven roasted Brussels sprouts with apples
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
Nutrition
Content and photos updated December 13, 2022. Originally posted April 21, 2014.
Krista
This is gorgeous! I love Brussels sprouts and am always looking for different ways to prepare them!
Cadry Nelson
Thank you, Krista! That’s nice to hear. I hope you get a chance to try the recipe sometime!
Claire K Fisher
This was such a yummy side dish for fall! I loved the pistachios so much I added extra. Will definitely make again!
Cadry Nelson
I’m so delighted that you enjoyed the dish, Claire! Thank you for letting me know. And excellent idea adding extra pistachios!
Simon
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 ?.
Cadry Nelson
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.
Simon
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 !.
Cadry Nelson
Thanks, Simon! Merry Christmas to you too!
Sharon Kay
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!
Cadry
I’m so glad you enjoyed this recipe, Sharon. Thank you for letting me know!
Emily
I want to make for Thanksgiving but need to make ahead for 2 different houses… would this work? How do I reheat?
Cadry
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.
Becky Striepe
Oh man, I’m the only person in my house who likes Brussels sprouts. Maybe this recipe will change that!
Cadry
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!
Earlene
I can’t wait to get some sprouts and give this a go. It looks so yummy!
Cadry
Thanks, Earlene! I hope you enjoy it!
veganinbrighton
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!
Cadry
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!
Poppy
Love the flash of red the apple gives! Gorgeous!
Cadry
Thanks, Poppy! It’s especially festive at the holidays!
Heather
Love roasted Brussels and pistachios are my fave, together I am sure they are amazing!
Cadry
Thanks, Heather!
acookinthemaking
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!
Cadry
Absolutely! It’s how David came to like cabbage. Cooking method makes such a huge difference in terms of flavor and texture.
flickingthevs
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!
Cadry
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.
An Unrefined Vegan
I’m a big fan of roasted Brussels sprouts – but adding the apple is sweet inspiration.
Cadry
They go together really well. They were definitely meant to be buddies. 🙂
Becky
Looks amazing! I love Brussels sprouts.
Cadry
Thanks, Becky!
Caitlin
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.
Cadry
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?
FoodFeud
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…
Cadry
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. 🙂
Bianca- Vegan Crunk
That sounds amazing. I love roasted Brussels, but I’m sure they’re even better with apples and caramelized onions!
Cadry
Thanks, Bianca!
Nicole
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!
Cadry
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!