This delectable recipe for Maple Roasted Brussels Sprouts with apples is the perfect side dish for Thanksgiving, Christmas, or any crisp fall dinner. It’s quick to prep—about 10 minutes—and naturally gluten-free and vegan.
Table of contents
- Ingredients
- Instructions
- Recipe tips
- Storage and reheating
- Optional additions
- What to serve them with
- More side dish recipes
This recipe was created to be a standout holiday side: sweet, slightly tangy, and deeply caramelized. The combination of halved Brussels sprouts, diced apples, apple cider and real maple syrup produces a beautiful contrast of textures and flavors—tender, crisp-tipped sprouts with warm, soft apple pieces. It’s an easy, crowd-pleasing dish you can make for a weeknight or scale up for large gatherings.
Ingredients
- Brussels sprouts – You can use fresh or frozen sprouts. If frozen, avoid any with freezer burn (this causes steaming instead of roasting). Choose sprouts that are similar in size so they cook evenly.
- Extra virgin olive oil – or another neutral oil such as avocado oil or a light vegetable oil.
- Salt and black pepper – kosher or sea salt is preferred for flavor, but use what you have.
- Apples – Fuji is used here, but Gala, Pink Lady, or even a tart Granny Smith work well.
- Apple cider – or apple juice. Cider gives a stronger, less sweet apple flavor.
- Maple syrup – use real maple syrup, not imitation pancake syrup, for the best flavor and caramelization.
Instructions
Preheat the oven to 400°F (200°C).
Trim and halve the Brussels sprouts. Dice the apples.
Toss the halved sprouts and diced apples with olive oil, salt, pepper, apple cider and maple syrup in a large bowl until everything is evenly coated.
Spread the mixture in a single layer on a rimmed baking sheet. Roasting in a single layer ensures proper browning and caramelization.
Roast for 25–30 minutes, stirring once halfway through, until the sprouts are golden brown at the edges and the apples are tender. Remove from the oven and serve immediately for the best texture.
Recipe tips
- Scale easily: This recipe serves about 4 as written. It doubles or triples well for holiday meals—just spread extra batches across one or more rimmed baking sheets so heat circulates evenly.
- Use a rimmed baking sheet: The maple glaze can drip as the sprouts roast; a rimmed sheet keeps that glaze from spilling into the oven and burning.
- Choose similar-sized sprouts: Select bright green, firm sprouts that are roughly 1–1½ inches long so they cook uniformly. Very large sprouts can be tougher and taste more cabbage-like.
- Trim and halve: Trim the stem ends and remove any loose outer leaves before halving the sprouts so they roast evenly and look tidy.
- Don’t overcrowd the pan: Overcrowding leads to steaming instead of roasting. If necessary, use two pans or roast in batches.
Storage and reheating
Store leftovers in an airtight container in the refrigerator for up to 6 days. To re-crisp, reheat under a hot broiler for 2–3 minutes or pop them in an air fryer at 400°F for 2–3 minutes. Microwaving will warm them but can make them soggy.
Optional additions
The recipe is delicious as written, but you can customize it for different flavor profiles:
- Toss with 1/4 cup crumbled gorgonzola and 1/4 cup dried cranberries after roasting for a sweet-and-salty finish.
- Add 1/4 cup diced pancetta to the sprouts and apples before roasting for a savory, smoky variation.
- Stir in 1/4 cup candied pecans or chopped toasted pecans after roasting for crunch and sweetness.
- Add fresh thyme or rosemary sprigs to the pan while roasting; discard the sprigs before serving for a subtle herb aroma.
What to serve them with
These maple roasted Brussels sprouts pair beautifully with roasted, smoked or braised main dishes. They add a bright, sweet contrast to rich proteins and are ideal for holiday menus or weeknight dinners.
- Beef Wellington
- Smoked turkey or roasted turkey breast
- Marinated sirloin steak or roasted prime rib
- Bacon-wrapped pork loin or other pork roasts
- Crock-pot pork chops with gravy
- Cranberry-glazed turkey breast
More side dish recipes
If you’re planning a larger holiday menu or want additional vegetable sides, try roasted or baked vegetable dishes, casseroles, and simple greens. Popular options to accompany these Brussels sprouts include:
Green Beans with Bacon, Pecans & Blue Cheese
Corn Casserole with Cheddar Cheese
Smashed Broccoli
Roasted Carrots
Instant Pot Mashed Potatoes
Butternut Squash Risotto
Maple Roasted Brussel Sprouts and Apples
This maple-roasted Brussels sprouts recipe combines tender, caramelized sprouts with sweet apples and a touch of apple cider and real maple syrup. It’s naturally vegan, gluten-free, and an easy holiday or weeknight side.
Servings: 4 people
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Author: Whitney Bond
Ingredients
- 12 ounces Brussels sprouts, ends trimmed and halved
- 1 tablespoon olive oil
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1 cup Fuji apples, diced
- 1/4 cup apple cider
- 1/4 cup maple syrup
Instructions
- Preheat the oven to 400°F (200°C).
- Toss the Brussels sprouts, olive oil, salt, pepper, apples, apple cider and maple syrup together in a large bowl.
- Spread the sprouts and apples in a single layer on a rimmed baking sheet.
- Roast for 25–30 minutes, stirring halfway through, until golden brown and tender. Serve immediately.
Notes
- Recipe scales easily for larger gatherings—use additional baking sheets to avoid overcrowding.
- Always roast on a rimmed baking sheet to catch any dripping glaze.
- Choose firm, bright green sprouts of similar size for even cooking.
- Trim stems and remove loose outer leaves before halving the sprouts.
Nutrition Facts (per serving)
Calories: 146 kcal
Carbohydrates: 27 g | Protein: 3 g | Fat: 4 g
Fiber: 4 g | Sugar: 19 g
Sodium: 315 mg | Potassium: 424 mg
Vitamin A: 658 mg | Vitamin C: 74 mg