Roasted Brussels Sprouts with Apple and Onion is a side dish that’s equal parts savory as it is sweet, and just as a perfect for a weeknight dinner as it is for a fancy holiday party or special occasion.
When I list off some of my most favorite foods, brussels sprouts always seems to land in the top 5. Not only are they a good source of vitamins and minerals like vitamin A, C and K, as well as folate, manganese and potassium, but they also help to lower cholesterol and fight against inflammatory properties in our bodies. Knowing all of this, why wouldn’t you want to eat these little guys?
I still remember the first time I tried brussels sprouts. My mom steamed some up for dinner when I was younger, and instead of spitting it out and refusing to eat it like I did with the green bean casserole (oops), I gobbled them up one after another. Turns out I was a fan of them even before I knew about all of their health benefits!
Years later and now in charge of my own meals, I’m still gobbling them up one after another. I almost always have a bag of brussels in the veggie drawer in my fridge, and am known to whip up a big batch of roasted brussels sprouts at the beginning of the week as a quick and easy side to enjoy with multiple lunch or dinners. Roasting covers up that bitter, sulfurous flavor that you sometimes get with steamed or boiled brussels, and lends more of a sweet taste. If you’ve turned your nose up at brussels sprouts in the past, give ’em another shot by roasting them!
While I typically just default to a basic mix of brussels tossed in some extra virgin olive oil, pepper and garlic powder, I’m always open to adding in and experimenting with new flavors. Today’s recipe for Roasted Brussels Sprouts with Apple and Onion is a direct result of just that!
Last week I found myself browsing through Simply Nourished, a blog focused on all things nutritious and delicious that’s run by Stacie and Jessica, two Registered Dietitian Nutritionists. I’ve been following Stacie on Instagram for a while now, and can honestly say I have taken too many screenshots of her posts than I care to admit. Everything she makes and posts looks SO good, and I can rest assured knowing that it is all made with nutritious and satisfying ingredients as well. Not only is her food amazing, but Stacie herself is such a sweet soul and always has something positive to say to brighten my day. If you’re on the ‘gram, give this girl a follow at @staciehassing.dietitian!
So like I was saying, I was browsing around the recipe page of Simply Nourished (more specifically, the “10 ingredients or less” page, because I’m alllll about short ingredient lists) when I came across their recipe for brussels sprouts with apple and bleu cheese. Um, sign me up! Now granted I’m not a huge bleu cheese fan, but that’s easy to work around when you fix your own food ;). And, other than the bleu cheese, I already had everything in my kitchen, so guess what I did? If you guessed “ran to the kitchen and preheated the oven to 400*F”, you’re right! Roasted Brussels Sprouts with Apple and Onion, coming right up!
I loved the additional flavor the apple and onion gave to the brussels in this, they added a whole new dimension of flavor; I used a Pink Lady apple and yellow onion. Feel free to leave the cheese off to make it vegan and vegetarian friendly, but I think goat or feta cheese would’ve gone really well with this dish as well.
Below is my take on this delicious side, but head on over to Simply Nourished to check out the original version here, as well as all the other fabulous meals, sweets, and sides they’ve got! I think the next recipe I’m tackling is their Wild Rice Harvest Salad.
- 1 lb. Brussels sprouts, ends trimmed and cut in half lengthwise
- 1 large Pink Lady apple, chopped
- 1 medium yellow onion, diced
- 1 tbsp extra virgin olive oil
- Sea salt and black pepper to taste
- Preheat oven to 400℉ and line a large baking sheet with aluminum foil and set aside.
- Rinse brussels sprouts before trimming outer leaves and bottoms from sprouts. Slice in half lengthwise (quarters if they’re really big) and transfer to baking sheet.
- Rinse apple and chop into pieces equivalent in size to brussels sprout halves. Add to baking sheet.
- Dice onion into slightly larger sizes than brussels and apple. Add to baking sheet.
- Drizzle with oil and toss to coat. Sprinkle with salt and black pepper to taste.
- Roast for 25 minutes, stirring halfway through cooking time.
- Remove from oven when sprouts are tender and lightly charred on the edges.
- Serve and enjoy warm, or store in fridge and eat cold!
Tell me – are you a brussels sprouts fan, or do you run the other way when you see them served with a meal?
They look fabulous and I know that they taste fabulous too! Brussels are one of my favorite veggies!
Thanks for sharing Clara and so happy to hear that you enjoyed them! xo
They were awesome! Such great flavor from a simple recipe! Thanks!