Roasted Brussels Sprouts with Apples and Maple

Halved Brussels sprouts roasted at high heat until their edges are crisp and caramelized, tossed with tender apple slices and a little maple syrup and cider vinegar, make a fall side dish that wins over people who think they do not like sprouts.

The trick is high heat and space. Crowded sprouts steam and turn soft and sulfurous; spread out on a hot pan, cut side down, they brown deeply and taste sweet and nutty.

Roasted Brussels Sprouts with Apples and Maple

Halved Brussels sprouts roasted at high heat until their edges are crisp and caramelized, tossed with tender apple slices and a little maple syrup and cider vinegar, make a fall side dish that wins over people who think they do not like sprouts.

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Prep Time 10 minutes mins

Cook Time 25 minutes mins

Total Time 35 minutes mins

Servings: 4 servings

Ingredients Method Notes

Ingredients

  

• 1 1/2 lb Brussels sprouts trimmed and halved
• 2 tbsp olive oil
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 large firm apple such as Honeycrisp or Gala, cored and cut into wedges
• 1 tbsp maple syrup
• 2 tsp apple cider vinegar
• 1/4 cup pecans or walnuts roughly chopped
• 1 pinch red pepper flakes optional

Method

 

1. Heat the oven to 425°F (220°C) with a rack in the lower third. Put a large rimmed baking sheet in the oven to heat.
2. Toss the sprouts with the oil, salt and pepper in a bowl.
3. Carefully take out the hot pan and arrange the sprouts cut side down in a single layer. Roast for 12 minutes.
4. Add the apple wedges and nuts to the pan, toss gently and roast 8–12 minutes more, until the sprouts are browned and tender when pierced with a knife.
5. Whisk the maple syrup and vinegar together, drizzle over the hot vegetables and toss. Taste for salt and add pepper flakes if you like. Serve warm.

Notes

• Preheating the pan gives the cut sides an immediate sear.
• Loose leaves that fall off will crisp like chips; roast them along with the rest.

Buying and trimming Brussels sprouts

Look for small to medium sprouts that are bright green, firm and tightly closed. Yellowing outer leaves are a sign of age. Smaller sprouts tend to be sweeter. In autumn some markets sell them still attached to the tall stalk, which keeps them fresh longer.

To trim, slice off the dry stem end and pull away any loose or damaged outer leaves. Cut each sprout in half through the stem so the halves hold together. Quarter any very large ones so everything cooks at the same rate.

Why roasting changes the flavor

Brussels sprouts belong to the same family as cabbage and broccoli and contain sulfur compounds that become stronger the longer they are boiled. High-heat roasting cooks them quickly and browns their natural sugars, which balances any bitterness. The apple and maple syrup lean into that sweetness, and the vinegar keeps it from becoming cloying.

Many people who dislike sprouts first ate them boiled until soft. Roasting is a different experience.

Making it a meal

Serve alongside roast chicken or pork, a grain bowl with farro and a fried egg, or as part of a holiday table. For a vegetarian main, toss the finished sprouts with cooked lentils and crumbled goat cheese.

Timing for a holiday meal

On a busy cooking day, oven space is often the limiting factor. You can roast the sprouts and apples up to two hours ahead and leave them at room temperature on the pan, then rewarm them in a hot oven for 5 to 8 minutes just before serving and add the maple dressing at the last moment. They also roast happily alongside other dishes at temperatures from 400°F to 450°F (200°C to 230°C); adjust the time and check them often.

The recipe doubles easily, but use two baking sheets rather than piling everything onto one, and swap the pans between racks halfway through.

Variations and swaps

• Use pears instead of apples.
• Replace maple syrup with honey.
• Add diced bacon or pancetta with the sprouts at the start.
• Finish with grated Parmesan or crumbled feta.

Storing and reheating

Refrigerate leftovers for up to 3 days. Reheat on a baking sheet at 400°F (200°C) for 6–8 minutes to bring back some crispness; the microwave will soften them.

Questions readers ask

Can I use frozen Brussels sprouts?

They will not get as crisp. Roast from frozen at 450°F (230°C) and expect a softer result.

Why are my sprouts soggy?

The pan was too crowded or the oven not hot enough. Use two pans if needed.

Can I prep ahead?

Trim and halve the sprouts up to 2 days ahead and refrigerate in a bag. Cut the apple just before roasting.

This recipe is for general cooking information only and is not medical or nutrition advice. See our Disclaimer and Image Credits.