Maple Roasted Brussels Sprouts with Apples and Pecans
These Maple Roasted Brussels Sprouts with Apples and Pecans is perfect for any Thanksgiving or holiday side dish! The roasting brings out the amazing flavour of caramelised brussels sprouts, onions and apples and crispy pecans.
These Maple Roasted Brussels Sprouts might look familiar if you’ve been around for quite a long time. This recipe is a remake of maple roasted Brussels sprouts, onions and apples that I made way back when like two months after Jessica in the Kitchen was born.
Sometimes I look back, and there are some amazing recipes that I made four years ago, that somehow lost their momentum. These Maple Roasted Brussels Sprouts were an example of one of them. I wanted to bring back this recipe and make it way better. Over the years, my tastebuds have definitely gotten “better” (if that’s a thing), and it’s allowed me to bring what was the best in an old recipe right to surface, while making the accompanying flavours even better.
ANYWAY. All of that to say that these are even better than the first set, if you remember those. If you’re someone who loves brussels sprouts, trust me, these are for you. If you consider yourself a “brussels sprouts hater” well boy are you in for a treat. These could convert anyone.
Let’s start with the basics. I love Brussels sprouts. I’ve made them raw in a salad topped with a sweet orange vinaigrette that Gavin and I pretty much devoured by itself. I’ve also had them pan roasted (my favourite way). Today, we are roasted the in the oven. The combination of the heat, sugar and seasonings allows the Brussels Sprouts to not only crisp up on the outside, but become soft and caramelised at the same time. They taste sweet, soft, crunchy all in one bite. Oh, and if you’re wondering – it’s absolutely enchanting. Not that I got to experience it this time – Gavin basically ate ALL of this. Yah, thanks.
Added in with the brussels sprouts in this dish are apples, red onions and thyme. The apples and onions also become soft and caramelised, and pair deliciously.
THEN. THE KILLER. Okay, that was super dramatic. But those caramelised pecans.
I was pretty extra and basically drizzled maple syrup over pecans, in a pan, for like two minutes over heat. It crisps them out, slightly caramelises them and tastes perfect. Or, you could just toast them by themselves in a pan. But that crunch is NEEDED and delightful. Here’s the full recipe if you need it. ALSO extra? I added in a vegan gouda cheese. OKAY – now we are talking Thanksgiving side dish.
Your guests will be wowed. It’s definitely not necessary but I know you guys are always talking about how to “up the wow factor” on dishes. Usually when I make them, I add a little something something to it but don’t include it in the recipe because I’m not trying to make you buy a million ingredients. I really do recommend it here. It reminds me of those blue cheese salads I used to have before going vegan. But I really do recommend it here. Either way, it’s an amazing side dish.
Maple Roasted Brussels Sprouts with Apples and Pecans
- 1 pound Brussels sprouts, ends trimmed and outer leaves removed
- 1 medium red onion, cut in wedges
- 1 large apple, cored and cubed
- 1 tablespoon olive oil
- 2 tablespoons maple syrup
- 1 teaspoon fine sea salt
- ¾ teaspoon ground black pepper
- 3-4 sprigs of thyme
- handful of pecans, roughly chopped
- Preheat the oven to 400°F/200°C.
- Cut the brussels sprouts in half. Add the brussels sprouts, onions and apples together onto a silpat lined or foil greased baking sheet.
- Mix the olive oil, maple syrup, salt and pepper together then drizzle over brussels sprouts mixture. Stir until everything is thoroughly coated (you can use your hands if you want).
- Turn all of the Brussels sprouts halves with the cut side down. This ensures that they get beautifully caramelised. Add some thyme sprigs to the baking sheets on top of or around the vegetables.
- Bake for 35-40 minutes, shaking the pan a few times while baking, until apples are tender, onions soft and brussels sprouts begin to caramelise. You'll want to watch it around the 30 minute mark that it doesn't burn. Some of the Brussels sprouts skins may darken a lot, but they still taste delicious (and not burnt).
- Serve alongside caramelised pecans and soft vegan cheese (optional). Enjoy!
Disclaimer: Although jessicainthekitchen.com attempts to provide accurate nutritional information, kindly note that these are only estimates. Nutritional information may be affected based on the product type, the brand that was purchased, and in other unforeseeable ways. Jessicainthekitchen.com will not be held liable for any loss or damage resulting for your reliance on nutritional information. If you need to follow a specific caloric regimen, please consult your doctor first.
How many does this serve?
About two people as a filling side!
Sure would like to have the nutritional values on ur recipes!!! Helps with calorie count
One day for sure on all of them! They take a really long time to do and to ensure they’re 100% accurate. For now you can plug the ingredients into an online calculator like: https://www.verywellfit.com/recipe-nutrition-analyzer-4157076
Admittedly, I was initially skeptical about apples and pecans with brussel sprouts but these surprisingly work! The apples are crisp and add a nice tang, and pecans give a nice nutty flavor. I made these with some goat cheese and loved it (feta works too but I prefer the goat) 🙂
Aww so happy to hear this!! Yes it does seem like an unusual combo but definitely works so well together right? Thanks so much for your comment Shakti!!
They’re SO good! Perfect amount of sweetness without being overpowering and the caramelized effect on the sprouts is perfect
I cannot stop raving about how delicious these brussel sprouts were… My boyfriend and I are still talking about it.
Could you please tell what type of apple you used in this recipe? Thank you!
I used Red Delicious for this! You can also use really any kind of red apple for it. I hope that helps!
As a single old man I cut down on amounts – didn’t have olive oil so it was sesame oil – didn’t bake pecans, just used mortar and pestle, sprinkled on top and drizzled maple syrup – so easy, cheap and a keeper! I’ve sautéed Brussels with onion and apple, but roasted is a step through the pearly gates! Thanks so much!
So happy to hear that you enjoyed it Lee. Really enjoyed your review, thanks so much.
I got some brussel sprouts in my misfits market box so I used this recipe and my oh my these did not disappoint! This recipe is so easy to throw together and it DELISH. My roommate literally couldn’t stop eating them. 10/10 will make again 😊
Aww yay!! That is so incredible Ellie!! I’m about to make this today too! Thanks so much for your review!
This was delicious!! (And this is coming from someone who thought she didn’t like brussels sprouts 🤯)
To get the Brussels sprouts the way I like them, I ended up changing to 415 part way though, but I think that I’ll just use that temperature all the way through next time. So the apples don’t dry out, I’ll probably chuck them in 15 minutes later.
I didn’t end up adding pecans or cheese because I’m living on tiiight student budget- but honestly, it was still texturally satisfying without them. I always take some of the loose outside layers off of the Brussels sprouts and marinate them with everything else. They looked burnt, but still tasted wonderful and sweet thanks to the maple syrup in the marinade.
We’re so happy that you enjoyed this recipe Fatima! Thank you so much for reading and leaving such a nice comment!
This was incredible! And I could not stop snacking on those candied pecans while making this. Will definitely be doing this again, and those pecans may be my new favorite thing.