Jess here, and today I bring you the most seasonal of all Perfect Bites.  If you think you don’t like Brussels sprouts…just wait ’till you try this perfectly-caramelized version that makes the best side dish to a cozy fall dinner. The halved sprouts are simply tossed with diced apples in a maple-mixture, then roasted to perfection.  To sweeten this deal even more, they’re topped with tart dried cranberries and salty pistachios for an unbeatable flavor combination. Keep reading for more drool-worthy images and the recipe!

One last quick note: Be sure to roast them only until they are just tender and brown. Since the sprouts are a member of the cabbage family they, like most cabbage, contain sulfur. The longer the Brussels cook, the stronger the sulfur smell and taste become.  So, careful not to over-roast! 

Maple Roasted Brussels Sprouts with Apples and Cranberries

  • 1 pound Brussels sprouts, rinsed, trimmed and halved
  • 1 large tart apple, cored and diced
  • ¼ cup olive oil
  • 2 tablespoons maple syrup
  • 1 tablespoon balsamic vinegar
  • Salt and pepper, to taste
  • ¼- ½ cup dried cranberries
  • ¼ cup salted and roasted pistachios
  1. Preheat oven to 375°
  2. In a large bowl, combine sprouts and diced apple.  In a small bowl, whisk together olive oil, maple syrup and balsamic vinegar.
  3. Pour maple mixture over sprouts and apple and toss until evenly distributed.
  4. Pour the sprout mixture in one layer onto a lined baking or cookie sheet.
  5. Season liberally with salt and pepper.
  6. Roast in oven for 10-15 minutes, (turning halfway through cooking) or until sprouts are tender and brown.
  7. Top with cranberries and pistachios.

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Jess Simpson