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Oven Roasted Crispy Brussels Sprouts + Apples
This GORGEOUS recipe is Thanksgiving Perfection in a dish! Rustic Aesthetic Autumn flair and the Flavor Combo here is just so surprisingly GOOD!
Oven Roasted Crispy Brussels Sprouts + Apples is a fairly simple recipe so make this for your weeknight dinner or offer to bring this dish to your holiday gatherings – fair warning: you’ll be asked for your recipe!
I ADORE these little green orbs that look like mini cabbages. I didn’t find my love for Brussels until I reached my 30’s – so never give up on trying new things…or trying things again!
Brussels sprouts often get a bad reputation due to the smell, but there are many health benefits that make Brussels a great superfood to include in our diets each week! This green vegetable has properties that can promote weight loss, aid in digestion, and potentially prevent heart disease and cancer.
❓Did you know this fun fact?! …
Brussels sprouts didn’t actually originate in Belgium! They are native to the Mediterranean (along with other types of cabbage).
But in the 1200s they were grown near Brussels, Belgium, which is where they got their name.
If you turned up your nose at Brussels sprouts as a kid, definitely give them another try – their nutrition power makes them a great addition to your regular rotation.
Low in calories and high in anti-inflammatory compounds, Brussels sprouts contain kaempferol, which appears to promote heart health and cut cancer risk.
They also are a rich source of vitamin K, which helps with blood clotting and bone health.
PLUS … they promote stable blood sugar and are a good source of ALA omega-3 fatty acids, which supports brain health, fights insulin resistance, and may improve triglyceride levels.
💡 Tip: Try them roasted. So delicious! Toss them on salads, eat them as a side dish, or add them to casseroles.
This recipe is also FANTASTIC for meal prep. Stays great in your fridge for up to 3 days, if stored in a sealed glass container.
- 2 Tbsps olive oil or avocado oil
- sea salt and freshly ground black pepper, to taste
- 2 lbs Brussels sprouts, outer leaves removed and halved
- 2 medium apples of choice
- 1/2 fresh lemon, juiced
- 1/2 cup pecans or walnuts
- 2 Tbsps maple syrup or raw honey
- ½ cup freshly shaved parmesan cheese