1poundBrussels sproutsends trimmed and outer leaves removed
1mediumred onioncut in wedges
1largeapplecored and cubed
1tablespoonolive oil
2tablespoonsmaple syrup
1teaspoonfine sea salt
¾teaspoonground black pepper
3-4sprigs of thyme
1handfulpecansraw, toasted, or candied
Instructions
Preheat your oven to 400F, and line a baking sheet with a silpat or aluminum foil.
Cut the Brussels sprouts in half, then place them on the lined baking sheet with the apples and onions.
Mix the olive oil, maple syrup, salt, and pepper together in a bowl, then drizzle it over the Brussels sprouts mixture. Toss until everything is thoroughly coated.
Turn all of the Brussels sprouts so that their cut side is facing down. This ensures that they all get perfectly caramelized.
Place sprigs of thyme on top of and around the veggies.
Bake for 35-40 minutes, shaking the pan a few times while baking, until the apples are tender, the onions are soft, and the Brussels sprouts begin to caramelize. You'll want to watch it closely around the 30-minute mark so that it doesn't burn. Some of the Brussels sprouts skins may darken a lot, but they still taste delicious.
Top with pecans and optional soft vegan cheese, and serve while hot.
Video
Notes
Store leftovers in an airtight container in the fridge for 5 days or in the freezer for 6 months.
Reheat in a 350F oven for 10-15 minutes, or in the microwave in 30-second increments.