Brussels sprouts roasted with sweet apples and a maple Dijon vinaigrette. Perfectly caramelized and crispy. Add a handful of cooked bacon and chopped walnuts for a salty and crunchy bite, if you prefer.
What’s to love about this recipe?
First, roasted brussels sprouts are a big yes! The best way to eat them, in my opinion.
The onion, sweet apples, and maple syrup are a perfect compliment to Brussels sprouts and makes for a perfect Fall side dish.
The maple syrup in the vinaigrette speeds up the caramelization process which adds a super amount of flavor in addition to the vinaigrette itself.
Find out more or skip to the recipe…
- How to make maple roasted Brussels sprouts and apples
- How to achieve crispy brussels sprouts
- How to select brussels sprouts
- How to store brussels sprouts
How are maple roasted Brussels sprouts prepared?
This sprouts recipe is easy to prepare and done in a little over 30 minutes.
Cut your brussels sprouts in half (a flat surface enables crispiness and caramelization when roasting). If super large, you may want to cut into quarters.
Chop the apples and onions.
Toss with a vinaigrette of maple syrup, apple cider vinegar, Dijon mustard, seasonings, and olive oil.
Throw on a sheet pan and bake for about 25-30 minutes.
To serve, add chopped bacon and toasted walnuts which are optional.
A few tips for success.
A few common questions asked about brussels sprouts are,
- Why are my roasted brussels sprouts not crispy?
- Should you cut brussels sprouts in half before roasting?
- Why are my brussels sprouts mushy?
The key to crispy Brussels sprouts that are not mush is preparing them the right way.
Oven roasted Brussels sprouts
- Roast in the oven at high heat, at 425 degrees F, which allows for the sugars in the sprouts to caramelize.
- Slice them in half and roast them cut side down. The flat surface allows for caramelization and crispiness. Flip them over when they are just about done cooking.
- Leave space between sprouts in the roasting pan so they don’t steam.
- To help with the caramelization process, add a little maple syrup, honey, or light brown sugar with the olive oil and seasoning.
Pan Frying
A large skillet is helpful so the sprouts have a chance to brown in a single layer.
Add halved brussels sprouts to the olive oil, cut side down, over medium high heat. Do not disturb for about 5 minutes, check the bottoms for color, then give them a stir and fry another 5-8 minutes.
Selecting sprouts
- Look for firm, bright green heads with tightly packed leaves.
- Larger brussels sprouts lend themselves better to roasting, but cut them in half.
- Smaller sprouts tend to cook quickly and may not brown as nicely. In this instance, I think pan frying would work great!
- If you are lucky enough to find sprouts directly on the stalk, simply cut the buds from the stalk when ready to cook them.
Storing fresh sprouts
Store unwashed Brussels sprouts whole, in the crisper drawer of your refrigerator. A perforated plastic bag is best for storage.
If you buy Brussels sprouts on the stalk, keep them on the stalk until you are ready to cook them.
For best flavor use Brussels sprouts within a few days of purchasing.
Maple Roasted Brussels Sprouts and Apples
Brussels sprouts roasted with sweet apples and a maple Dijon vinaigrette. Serve with crispy bacon and chopped walnuts.
4
servings10
minutes25
minutes35
minutesKeep the screen of your device on
Ingredients
1 pound washed Brussels sprouts, trim off the stem and cut in half
1 medium apple, cored and cut into chunks
1 medium red or yellow onion, cut into 1/4″ thick slices
3 Tablespoons extra virgin olive oil
1 Tablespoo apple cider vinegar
2 Tablespoons real maple syrup
1/2 teaspoon Dijon mustard
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
1/2 teaspoon salt
a few turns of fresh black pepper
- Optional
1/4 cup chopped cooked bacon
1/4 cup chopped, toasted walnuts
grated Parmesan
Directions
- Preheat oven to 425 degrees F.
- Prepare a large sheet pan with cooking spray or a thin layer of olive oil.
- In a large bowl, prepare the vinaigrette by whisking together the olive oil, apple cider vinegar, maple syrup, Dijon mustard, onion and garlic powders, salt, and pepper. Thoroughly combine.
- Add the prepared Brussels sprouts, chopped apples and onions to the bowl with the vinaigrette and toss to coat.
- Pour everything onto the prepared baking sheet, ensuring Brussels sprouts are cut side down (see tips in post).
- Bake for 17-20 minutes checking the bottoms for browning. Stir and bake another 5-10 minutes until fork tender.
- Scoop roasted brussels sprouts onto a serving dish and top with chopped bacon and toasted walnuts. Add additional salt, if needed.
Notes
- To reheat: To return sprouts to their original crispiness, reheat in 350 degree F oven until they are heated through. Otherwise, reheat them in the microwave for a few minutes.
- Store cooked sprouts in the refrigerator for up to 5 days in a tightly covered container.
- Other topping ideas: Instead of bacon, top with finely grated Parmesan or Pecorino Romano cheese. Or, crumbled goat cheese or feta.
What to serve with Maple Roasted Brussels Sprouts.
