Brussels Sprouts and Apples
Roasted Brussels sprouts and apples are the perfect combination of savory and sweet, with a touch of caramelized magic that makes every bite irresistible. Whether you’re a longtime fan of Brussels sprouts or someone looking to try something new, this recipe is here to win you over. And bonus—it’s ridiculously simple to make!
The combination of crispy Brussels sprouts, soft roasted apples, and a hint of warm spices creates a crowd-pleasing side dish that pairs beautifully with just about any main course.
Looking for more ideas to jazz up your dinners? Try our Cottage Cheese Mashed Potatoes, Roasted Sweet Potatoes and Green Beans, or Sheet Pan Roasted Green Beans and Potatoes, for simple, standout sides.
Ingredients
We’ve made this list to help you save time on your next trip to the grocery store. You can find the full amounts needed in the printable recipe card at the bottom of the post.
- Brussels sprouts – Fresh is best! Halve to ensure even roasting.
- Apples – Go for firm, sweet-tart varieties like Fuji, Honeycrisp, or Granny Smith.
- Onion – I like to use a sweet or yellow onion.
- Olive oil – Helps everything crisp up beautifully in the oven.
- Salt and pepper – Simple seasonings that bring out the best flavors.
See the recipe card below for quantities.
Instructions
This is a quick overview of the steps needed to make this recipe. You can find the full instructions in the recipe card at the bottom of this post.
Step 1:Toss the brussels sprouts, onions, and apples in olive oil and season to taste. Then spread in an even layer on the baking sheet.
Step 2: Bake in the oven for 20-30 minutes or until fork tender.
Storage
- Storage: Got leftovers? Store them in an airtight container in the fridge for up to 3 days. They’ll still taste great reheated!
- Freezing: While freezing is not ideal because the sprouts can lose their crisp texture, you can freeze them in a freezer-safe container for up to a month. Just note the texture may change slightly upon reheating.
- Reheating: To bring them back to their crispy best, reheat in the oven at 375°F (190°C) for 10-12 minutes. Microwaving works in a pinch, but the oven is your best bet for keeping those flavors and textures on point.
- Don’t crowd the baking sheet – Too many squeezed-together vegetables = steaming instead of roasting. Use a second baking sheet if needed.
- Use parchment paper – Easier cleanup and less risk of sticking!
FAQ
Do you have questions about this recipe? Here are the answers to the most commonly asked questions.
Sure, but fresh ones will yield better texture and flavor. If using frozen, make sure to thaw and pat them dry before roasting.
Absolutely! Prep and roast everything a few hours ahead of time, then reheat the dish in the oven before serving.
Brussels Sprouts and Apples
Equipment
- Large bowl
- large rimmed baking sheet
Ingredients
- 1 pound brussel sprouts trimmed and sliced
- 2 Granny Smith apples cored and sliced
- 1 sweet onion sliced
- 2 tablespoons olive oil
- Salt and black pepper to taste
Instructions
- Preheat the oven to 425 degrees. Prepare a large, rimmed baking sheet with aluminum foil spritzed with nonstick cooking spray.
- Place brussel sprouts, apples, and onion on the baking sheet. Drizzle with olive oil and season with salt and black pepper. Toss well. Spread into an even layer.
- Bake for 15 to 20 minutes or until the vegetables reached your desired tenderness.
Disclaimer:
Any nutritional data I provide is an approximation and actual dietary information can vary based on ingredients and proportion sizes.
