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Roasted Brussels Sprouts with Apples and Maple

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
Cook Time 25 minutes
Total Time 35 minutes
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.