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. Plus, it is super healthy, Whole 30, vegan, keto and paleo-friendly.
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 these and always tried to incorporate them into her dishes.
It turned out that roasting this nutritious 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.
Why do I love roasted Brussels sprouts?
There are many ways to pair roasted brussels sprouts with, you might be thinking why I chose apples? Honestly, three things:
- Eating apples help me reduce my sugar craving. I not only use them to make amazing healthy deserts but I also like incorporating apples in savory dishes. For a healthy sugar fix, try Baked Apple Cinnamon Oatmeal Cups.
- 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.
- Pairing roasted brussels sprouts with a sweet flavor adds a new interesting dimension to the dish. Apples not only add a sweeter taste but give a boost of iron and other vitamins.
Why are Roasted Brussels Sprouts And Spiced Apples healthy?
Brussels sprouts are high in fiber, have a low-carb content, and are very filling, which makes them satiating and reduces your craving for carbs. At the same time, they have very few calories.
Brussels sprouts are very rich in vitamins A, C, and K. Vitamin K is important for bone health and helps with blood clotting. When roasted with apples, you get a burst of iron, Vitamin C, and antioxidants, which is increasing the health benefits even more.
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 also 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.
Plus, butternut squash is also rich in potassium, magnesium, Vitamin A, B6, and E. Not to mention, it hardly has any amount of fats.
To add crunch and a bit of texture, I use pecans in this recipe. Pecans can make any dish taste awesome. Adding pecans to the roasted apples and brussels sprouts will add even more nutritional value to this dish, like healthy fats and a bit of protein.
Finishing this dish with pomegranate seeds takes it to a whole other level! The antioxidant-packed bright pink seeds burst in your mouth and bring some well-needed acidity to this hearty dish.
Paleo, Whole 30 and Keto Compliant Thanksgiving Dish
This amazing and yummy roasted brussels sprout and apple dish use only plant-based ingredients, making it 100% vegan, keto, and paleo-friendly! Roasted Brussel sprouts and apple can make a perfect lunch recipe if you are on the Whole 30 diet.
How to Make Roasted Brussels Sprouts And Spiced Apples
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, healthy 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 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, pepper
- pinch cinnamon, rosemary (optional)
- pomegranate seeds
- 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!
1. To keep this recipe Keto-friendly, you can omit or reduce the amount of squash used.
2. A sprinkle of goat cheese will elevate the flavor (not Vegan).
Amount Per Serving: Calories: 218Total Fat: 16gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 13gCholesterol: 0mgSodium: 117mgCarbohydrates: 12gFiber: 6gSugar: 7gProtein: 4g
The Nutrition Fact Below is specific to the ingredients I chose to use for this recipe, which may vary.