Roasted Brussels Sprouts & Apples


Every fall-themed recipe doesn’t have to include pumpkin spice or butternut squash. This Brussels sprout dish feels autumnal because of the apples. The apples also provide a sweet contrast to the caramelized sprouts. Try this mixture over greens or as a side dish to chicken or pork.

If you think you don’t like Brussels sprouts, try them roasted; the browned edges are absolutely delicious. The odor from cooking may be a turn-off, though. About 10 minutes into the cooking process, my husband remarked, “It smells like a swamp in here!” These are smelly enough that I wouldn’t reheat them in the office kitchen, but I’ll cook them at home occasionally. I’m willing to light a candle to cover the scent of something that’s this healthy and tasty.


  • 12 oz Brussels sprouts
  • 1 Gala apple, chopped
  • 2 tsp olive oil
  • 2 tsp rice vinegar
  • 1/2 tsp dried thyme
  • 1/2 tsp ground coriander
  • salt
  • dash of parmesan cheese or nutritional yeast (optional)



  1. Preheat the oven to 425 degrees. Line a large baking sheet with foil and spray with cooking spray.
  2. Trim the bottom ends of the Brussels sprouts. Cut each sprout in half and remove any loose leaves.
  3. Put the sprouts and chopped apple on the baking sheet. Drizzle with oil and vinegar, add thyme and coriander, and mix well. Add salt to taste; I used 8 grinds from a sea salt grinder.
  4. Roast for 30 minutes. Serve with a sprinkle of cheese or yeast, if desired.


Serves 3. Active time 10 minutes; total time 40 minutes. Adapted from


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