Spiced apples roasted together with nutty and slightly bitter Brussels sprouts makes the perfect Thanksgiving side dish! It’s a new and exciting twist on a classic staple. 

Crispy brussels sprouts with roasted apple and pecans topped with pomegranate seeds in a pot on a wood counter. There is a kitchen towel in the background and pecans. Brussels sprouts are known for being a little bit of a watershed; however, this is a recipe that will convert even the pickiest eater. As a kid, I didn’t like the bitter taste of brussels sprouts, but my mum loved them and always tried to incorporate them into her dishes. It turned out that roasting this vegetable is the key to success. When you roast brussels sprouts, it makes them less bitter and brings out a nutty and almost sweet flavor. If you want to take your Brussels in a slightly different direction, try this Baked Crispy Bacon Brussels Sprout recipe. There are many ways to pair roasted brussels sprouts, you might be thinking why I choose apples? Honestly, three things:
  1. Eating apples helps me reduce my sugar cravings. I not only use them to make amazing deserts but I also like incorporating apples in savory dishes.
  2. I love the warm toasty flavor of cinnamon apples. I often top my morning oatmeal with roasted apples, and I gather more recipes and ways in which I can use roasted spiced apples.
  3. Pairing roasted Brussels sprouts with a sweet flavor adds a new interesting dimension to the dish.  
Roasted crispy brussels sprouts with cinnamon apple and toasted pecans on a baking pan fresh out of the oven.

Flavor Boost From Roasted Butternut Squash And Toasted Pecans

You will find other recipes for roasted brussels sprouts and spiced apple, but this one has a twist on flavors. In this recipe, I use delicata squash. The pumpkin-like sweetness of the squash makes it perfect for incorporating in dishes like this, which uses a mix of savory and sweet flavors. Feel free to use any of your favorite winter squash. To add crunch and a bit of texture, I use pecans in this recipe. Pecans can make any dish taste awesome, but finishing this dish with pomegranate seeds takes it to a whole other level! Crispy brussels sprouts with roasted apple and pecans topped with pomegranate seeds in a pot on a wood counter. There is a kitchen towel in the background and pecans.

How to Make Roasted Brussels Sprouts And Spiced Apples

Step by Step Instruction on how to make crispy brussel sprouts and roasted apple spiced pecans. This recipe is made in a few simple steps. First, chop the squash, apples, and Brussels sprouts and put them in a pan. Add pecans. Secondly, season all the vegetables with rosemary, cinnamon, salt, and pepper. Toss. Bake. Your sweet and savory, Thanksgiving dish will be ready after about 30 minutes in the oven. To bring your Brussels sprout and spiced apple dish over the top, sprinkle with pomegranate seeds and some tangy goat cheese (opt-out if vegan). Enjoy! This dish is perfect for the Thanksgiving spread but will of course make a fabulous dish on its own all year round.

More Holiday Recipes you may Enjoy:

1. Apple Pie French Toast Casserole 2. Pecan Pie Brownie 3. Broccoli Bacon Breakfast Quiche

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There are roasted apple and brussel sprouts, delicata squash, pomegranate seeds and a sprinkle of goat cheese
Crispy brussels sprouts with roasted apple and pecans topped with pomegranate seeds in a pot on a wood counter. There is a kitchen towel in the background and pecans.

Get the recipe:Roasted Brussels Sprouts with Spiced Apples

Yield: 6
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
This is a fun and delicious Thanksgiving recipe!
5 stars (3 reviews)
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Ingredients

  • 1 lb brussels sprouts
  • 1 large apple
  • 1 lb chopped butternut squash, or any of your favorite squash
  • 1/2 cup pecans
  • 1/4 cup olive oil
  • salt and pepper , to taste
  • pinch cinnamon
  • rosemary, optional
  • pomegranate seeds

Instructions 

  • Pree heat the oven to 375 F
  • Wash all the produce thoroughly.
  • Dice apples and butternut squash into cubes and half the brussels sprouts.
  • Add everything to a sheet pan and combine with olive oil and spices until everything is coated evenly.
  • Add pecans on top.
  • Bake for 30 min or until the brussels sprouts are browned on the bottom and the edges have started to crisp.
  • Sprinkle with pomegranate seeds and Enjoy!

Notes

1.A sprinkle of goat cheese will elevate the flavor (not Vegan).
Serving: 1g, Calories: 218kcal, Carbohydrates: 12g, Protein: 4g, Fat: 16g, Saturated Fat: 2g, Polyunsaturated Fat: 13g, Sodium: 117mg, Fiber: 6g, Sugar: 7g

The Nutrition Facts above are specific to the ingredients I chose to use for this recipe, which may vary.

Author: Shuang Shuang Liang
Course: Sides
Cuisine: American