Roasted Apples and Brussels Sprouts

Roasted Apples and Brussels Sprouts

37 Reviews 2 Pics
  • Prep

    15 m
  • Cook

    20 m
  • Ready In

    35 m
Recipe by  Jacob French

“Apple, onion, and Brussels sprouts are roasted together with a hint of lemon. My wife and I can go through an entire tray of these by ourselves. Yummo!”

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Adjust Servings

Original recipe yields 6 servings



  1. Preheat oven to 425 degrees F (220 degrees C).
  2. Arrange frozen Brussels sprouts in a single layer on a rimmed baking sheet; sprinkle apple and onion pieces evenly around the baking sheet. Drizzle the sprouts, apples, and onions with olive oil; sprinkle with salt , black pepper, and garlic powder. Toss the mixture gently to coat.
  3. Roast in the preheated oven until sprouts are hot and fragrant, about 20 minutes. Sprinkle with lemon zest, and squeeze juice from zested lemon over the sprouts to serve.

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Reviews (37)

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Kevin Andrews

Kevin Andrews

I rarely assign 5 stars, because it means there is zero room for improvement. I have given this recipe one of my coveted 5-star ratings, as I truly don't see any way to make it better. Starting with the frozen Brussels sprouts. I urge you not to think you will improve this recipe by using fresh. Unless you are pulling them from your own garden, Brussels sprouts are never truly fresh, and they rapidly deteriorate once harvested. If you MUST use fresh, be sure to at least use the ones that come still attached to the stalk. The reason they sell them that way is because of the rapid deterioration these vegetable experience once harvested. This is also why so many people think they don't like Brussels sprouts! Just be sure you thaw them first. Use your microwave defroster to speed this process. The original recipe here has conflicting instructions on that point (see the footnote). I assure you that you want them to be thawed. The misture of apples and onions into this recipe is perfect, and the lemon adds a nice tang. As the orignal recipe notes in the footnotes, you can adjust roasting time for desired doneness. I find that 40 mintues produces a better result, turning the vegetables every 10-15 minutes for even browning. You want them slightly darkened and carmelized. I am experimenting with using the convection feature of our oven to see if I can acheive this effect quicker. Best to use non-stick foil to line your roasting pan to prevent sticking.

The Messy Cook

The Messy Cook

Let me preface by saying I combined this and the Roasted Brussels Sprouts and Pecan recipe because I like apples and pecans :). I started the process on the stove with my cast iron skillet to ensure a caramelized brussels sprout and then moved to my oven for 15-20 minutes. Absolutely delicious, no bitter taste either and the apples added a wonderful flavor.

Jackie C

Jackie C

Loved this!! Unfortunately we only had one onion on hand, and we used fresh brussel sprouts, and one granny smith apple and one gala apple. We placed everything in cast iron bowls and put them on the grill instead of in the oven, it was awesome!! Loved the little bit of char and carmelization.

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Amount Per Serving (6 total)

  • Calories
  • 87 cal
  • 4%
  • Fat
  • 4.6 g
  • 7%
  • Carbs
  • 12 g
  • 4%
  • Protein
  • 0.7 g
  • 1%
  • Cholesterol
  • 0 mg
  • 0%
  • Sodium
  • 67 mg
  • 3%

Based on a 2,000 calorie diet



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Roasted Asparagus with Parmesan


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