Looking for a quick, easy, and mouthwatering side dish? This vegetarian recipe for roasted Brussels Sprouts with Apples would be perfect for Thanksgiving or any busy weeknight meal.
Brussels sprouts are one of those vegetables that's easy to get wrong. If you've ever had soggy ones, or ones that are too raw, you know what I mean.
But when Brussels sprouts are cooked properly, they can really level up your side dish game. And they can be a great main dish complement.
❤️ Why you'll love this recipe
With just a little love, Brussels sprouts can burst with flavor. Here's what make this recipe is so special:
- Bright acidity: I use apple cider to highlight the herb flavors and really make these Brussels sprouts pop.
- Healthy: Each serving is under 200 calories, and this recipe makes 4 servings total.
- Easy clean up: Since these sprouts are oven roasted on a single pan, clean up is a snap!
This side dish also goes great with holiday main dishes like Dutch Oven Pot Roast, Citrus Herb Turkey Breast, and One-Pan Garlic Rosemary Sirloin Tip Roast and Potatoes.
📝 Ingredient notes
Brussels sprouts - de-stem and wash them, and then cut into quarters.
Green apples - you'll need to core, peel, and chop into cubes.
Hard cider - this helps bring out the natural sugars of the brussels sprouts.
Thyme leaves - for some extra herbal flavor.
Salt & pepper - be sure to taste and season as it cooks.
OPTIONAL: Pomegranate seeds - I add these for some extra flavor and texture.
✅ Step-by-step instructions
Full instructions and measurements are in the printable recipe card at the bottom of this post. Here are some cooking tips to help you along the way.
1. Toss the Brussels sprouts and apples together with olive oil, hard cider, and thyme leaves in a large bowl.
2. Season with salt & pepper. Spread out onto an 11 x 17 rimmed baking sheet.
3. Bake at 350 for 30 minutes, or until the Brussels sprouts achieve a slightly browned, crunchy outer texture.
4. OPTIONAL: top with pomegranate seeds for extra flavor and color.
Bake them at 350° for 30 minutes. Once they achieve a slightly browned, crunchy outer texture, that's when they're done.
They should last for about five days in the fridge. In the freezer, they will last for about 12 months.
Pomegranate is totally optional. I top mine with pomegranate seeds for extra flavor and color.
🍽 What to serve with Roasted Brussels Sprouts
This vegan holiday recipe makes enough to serve a crowd, and would beautifully complement your savory Thanksgiving turkey and creamy mashed potatoes.
It's also an easy side dish to whip up for any busy weeknight meal throughout the year.
This recipe tastes delicious with these other main courses:
🥣 More side dish recipes
Did you make this recipe? Don't forget to leave a 5-Star 🌟🌟🌟🌟🌟 rating in the recipe card, and if you really loved it, please leave a comment further down on the page. Thank you!
Roasted Brussels Sprouts with Apples
- 1 pound Brussels sprouts de-stemmed, washed, and cut into quarters
- 2 medium apples cored, peeled, and chopped into cubes
- 2 tablespoons olive oil
- ¼ cup hard cider
- ½ teaspoon thyme leaves
- salt & pepper
- OPTIONAL: pomegranate seeds
- Preheat oven to 350 degrees.
- In a large bowl, toss Brussels sprouts and apples together with olive oil, hard cider, and thyme leaves. Season with salt & pepper. Spread out onto an 11 x 17 rimmed baking sheet.
- Bake at 350 for 30 minutes, or until the Brussels sprouts achieve a slightly browned, crunchy outer texture.
- OPTIONAL: top with pomegranate seeds for extra flavor and color
Nutrition information is a general estimate. Actual nutrition details may vary depending on the exact foods & brands you use to make this recipe. It does not take into account any substitutions, toppings, or optional ingredients.
What are YOU making for Thanksgiving dinner this year? Be sure to like Urban Bliss Life on Facebook for more Thanksgiving recipes and inspiration this month!