Tender and flavorful oven Roasted Brussels Sprouts baked with apples, then tossed with pecans and pomegranate seeds. A great side dish paired with just about anything!
Oven Roasted Brussels Sprouts with Apples and Pomegranate Seeds
Like so many vegetables from our childhood, they weren’t cooked properly, which resulted in vegetable hatred. But these roasted brussels sprouts are nothing like those soggy, tasteless green bulbs you remember. They’ve got crispy skin, a tender interior, and provide great contrast to sweet apples, nutty pecans, and tart pomegranate seeds.
This roasted Brussels sprouts recipe makes the perfect side dish for so many different recipes. It’s easy enough for a weeknight meal, but lovely enough to serve for a special occasion or holiday dinner.
Pomegranates and Rosh Hashanah
Omit the pecans and this is a great side dish for anyone celebrating the Jewish New Year. While apples and honey are widely known symbolic Rosh Hashanah foods, so are pomegranate seeds.
According to Jewish tradition, pomegranates are said to have 613 seeds, connecting the fruit to the 613 mitzvot (commandments) of the Torah. The abundance of seeds symbolizes fertility, knowledge, and wisdom. A lot of Jewish families serve the fruit hoping for blessings, prosperity, and the opportunity for good deeds in the new year.
You only need a handful of ingredients to make this roasted brussels sprouts recipe.
(Scroll below to the printable recipe card for details and measurements.)
- Brussels sprouts – Fresh Brussels sprouts, cleaned, rough outer leaves removed, ends trimmed, halved lengthwise.
- Olive oil – Drizzled over the Brussels before roasting.
- Apples – Choose a sweeter apple to balance out the nutty, smokey flavor of the Brussels. We love pink lady, honey crisp, or gala.
- Pomegranate arils – These delicate seeds have a mild, sweet flavor with a slight tartness. (These can be replaced with dried cranberries, if preferred.)
- Chopped Pecans – Adds a lovely nutty component and textural crunch to the side dish.
- Honey – Just a little provides a sweet coating to the fruit and vegetables.
- Apple Cider Vinegar – Mixed with the honey to balance out the sweetness.
- Seasonings – Kosher salt, freshly cracked black pepper, and a pinch of cayenne pepper season the dish.
There are a few ways you can change up this recipe using different or additional ingredients.
- Toss in dried cranberries. These can replace the pomegranate seeds, if preferred.
- Omit the pecans. If nut allergies are a concern or you’re celebrating Rosh Hashanah, simply omit them.
- Use maple syrup. The honey can be swapped out for maple syrup for a different (but still wonderful!) flavor.
- Include bacon. Toss in some cooked and crumbled bacon for another level of flavor.
How to Trim Brussels Sprouts
For this recipe, you’ll be trimming the Brussels Sprouts and slicing them in half. Using a sharp knife, trim off the bottom of the tough stem end of each Brussels sprout. Then, remove any discolored or damaged leaves, and cut each Brussels sprout in half lengthwise, from tip to trimmed end. You can prepare the uncooked brussels sprouts up to a day in advance, and store them in an airtight container in the refrigerator.
How Long to Roast Brussels Sprouts
Drizzle the sprouts with olive oil and sprinkle with salt and cayenne pepper; roast them in a single layer at 400F for 15 minutes, then add in the apples, dried cranberries, and pecans; toss and cook for another 5-10 minutes (depending on your oven) until crisp-tender.
Tips for Success
- Make sure all the sprouts are the same size. This allows them to cook the same.
- Place them onto the baking sheet in a single layer. Vegetables let off moisture as they cook. If they overlap, they’ll steam instead of roast and become soggy.
- Coat the sprouts in extra-virgin olive oil. This helps them get that gorgeous brown char, which also provides flavor.
- Roast at 400 degrees F. High heat is best!
- Toss toward the end of cooking. This allows the brussels to roast evenly and brown on all sides.
- Don’t over-cook them. You want them to be al dente and nicely browned around the edges, not mushy!
This roasted brussels sprouts side dish is best when enjoyed immediately. If you put them in the fridge, they will lose the crisp exterior. However, any leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
More Roasted Vegetables:
- Oven Roasted Carrots
- Roasted Smashed Potatoes
- Roasted Beets with Maple Glaze
- Roasted Acorn Squash
- Parmesan Roasted Cauliflower
Roasted Brussels Sprouts with Apples
- 1 pound Brussels sprouts , cleaned, rough outer leaves removed, ends trimmed, halved lengthwise.
- 2 tablespoons extra-virgin olive oil
- 1/2 teaspoon kosher salt
- 1/8 teaspoon cayenne pepper (optional, but recommended)
- 1 cup thinly sliced apple pieces
- 1/3 cup pomegranate seeds/arils
- 1/4 cup chopped pecans
- 1 tablespoon honey
- 1 tablespoon apple cider vinegar
- freshly cracked black pepper , to taste
- Preheat oven to 400 degrees F. Coat a large baking sheet with nonstick cooking spray.
- Place Brussels sprouts on prepared baking sheet. Drizzle with the olive oil and sprinkle with the salt and cayenne pepper; toss to coat. Then arrange them in a single layer, flat sides down.
- Place in the oven and cook for 15 minutes.
- Stir in the apples; place back in the oven for another 5-10 minutes until the Brussels sprouts are crisp-tender and lightly charred.
- Whisk together the honey, apple cider vinegar, and a couple turns of black pepper.
- Remove Brussels and apples from the oven and toss with the chopped pecans, pomegranate arils, and honey/cider vinegar.
- Serve right away and enjoy!