Say goodbye to boring Brussels sprouts! This recipe is a total game-changer, perfectly balancing the earthy, caramelized flavor of roasted sprouts with the natural sweetness of apples and a tangy balsamic glaze. It’s an incredibly simple, elegant, and delicious side dish that’s perfect for a weeknight dinner, a holiday feast, or anytime you want to make your vegetables the star of the show. Even the most skeptical sprout-eaters will be asking for seconds!
Ingredients
• 2 cups / 280g Brussels sprouts, trimmed and quartered
• 8 whole cloves garlic, peeled
• 2 tbsp / 30ml olive oil
• 2 tbsp / 30ml balsamic vinegar
• 3/4 tsp salt
• 1/2 tsp black pepper
• 2 medium apples, cored and chopped
Instructions
1. Preheat your oven to 425°F / 220°C. Line a large baking sheet with parchment paper for easy cleanup.
2. In a large bowl, combine the quartered Brussels sprouts and whole garlic cloves. Drizzle with olive oil, balsamic vinegar, salt, and pepper. Toss thoroughly until everything is evenly coated.
3. Spread the Brussels sprouts and garlic in a single, even layer on the prepared baking sheet.
4. Roast for 10–12 minutes, tossing once halfway through, until they begin to soften and brown.
5. Carefully remove the baking sheet from the oven. Add the chopped apples to the pan and toss gently to combine with the sprouts.
6. Return the pan to the oven and roast for an additional 10 minutes, or until the Brussels sprouts are tender and caramelized and the apples are soft. Serve warm.
Nutritional Information
• Serves: 4
• Cost Per Serving: $0.76
• Per 1/4 recipe
• Calories: 133
• Fat: 7g
• Carbohydrates: 17g
• Protein: 2g
• Fiber: 4g
• Sugar: 10g
• Sodium: 451mg
Pro Tips
• Don’t overcrowd the pan. Use a large baking sheet to ensure the sprouts roast and get crispy, rather than steam.
• Choose a firm, sweet-tart apple like Honeycrisp, Gala, or Braeburn that will hold its shape well during roasting.
• For extra crunch and nutty flavor, toss with a handful of toasted pecans or walnuts just before serving.
• Add a savory finish with a sprinkle of vegan Parmesan cheese or vegetarian bacon bits after roasting.
FAQ
Q: How can I make these roasted brussels sprouts a complete vegetarian meal
A: To turn this delicious side into a balanced main course, add a source of plant-based protein. Toss in a can of rinsed chickpeas or some baked tofu cubes during the last 10 minutes of roasting. Serving it over a bed of quinoa or farro will also add protein and make it more filling.
Q: Is this brussels sprouts recipe vegan
A: Yes, this recipe is naturally vegan as written. To keep it fully vegan, ensure any optional additions mentioned in the Pro Tips, like Parmesan cheese or bacon bits, are certified vegan versions.
Q: What can I substitute for balsamic vinegar
A: If you don’t have balsamic vinegar, you can create a similar tangy-sweet glaze by mixing 1.5 tablespoons of maple syrup with 1 tablespoon of apple cider vinegar. This combination complements the apples and sprouts beautifully.
Q: How do I store and reheat leftover brussels sprouts and apples
A: Store any leftovers in an airtight container in the refrigerator for up to 3 days. For the best texture, reheat them in a 375°F (190°C) oven or an air fryer for 5-7 minutes until warmed through and slightly re-crisped. Microwaving is possible but may result in a softer texture.
