Oven Roasted Brussels Sprouts With Apples

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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.

Table of Contents

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.

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.

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

Oven roasted Brussels sprouts with apples

Roasting works magic on Brussels sprouts! Along with apples, caramelized onions, and pistachios, this flavorful side dish is a winner every time.

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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

Instructions

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Preheat oven to 400 degrees.
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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.
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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.)
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While the sprouts are roasting, put remaining ½ teaspoon oil in a non-stick skillet and bring to a medium high heat.
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Add sliced onions to the skillet with a pinch of salt. Don’t move them for a few minutes until they start to brown.
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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.
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In the last minute of cooking time on the onions, add maple syrup to the onions and combine.
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Move the onions to one side of the skillet, and add the pistachios. Allow them to toast for 30 seconds to a minute.
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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.