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.
1poundBrussels sproutsends trimmed and outer leaves removed
1medium red onioncut in wedges
1large applecored and cubed
1teaspoonfine sea salt
¾teaspoonground black pepper
3-4sprigs of thyme
handful of pecansroughly 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!
NotesMake these even better by adding in a vegan soft cheese with the pecans, after they come out of the oven. It adds a delicious brine that pairs perfectly with the sweet flavours. I loved using a vegan gouda flavour.