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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Comments (13)
  1. 1
    Ridgely's Radar October 27, 2011 at 9:43 am

    Yum! Looks absolutely delicious!

  2. 2
    Petie P. October 27, 2011 at 11:36 am

    I’ve never seen Brussel sprouts looks so yummy…
    It makes me want to run out and try them…

  3. 3
    Deb October 27, 2011 at 2:58 pm

    Brussel sprouts are going good right now and this sounds great! But you simply must try some Himalayan pink salt. I get mine from Sustainable Sourcing The flavor is so much better than regular salt! Thanks for sharing this recipe—I can’t wait to try it!

  4. 4
    Emily @ Little Bits of Delight October 27, 2011 at 6:18 pm

    I JUST got brussel sprouts and apples in my produce box! It’s meant to be! ?

  5. 5
    Rebecca - A Daily Something October 27, 2011 at 6:32 pm

    Ohhhh boy. Maple + brussels sprouts sounds so interesting (and delish). Must try this!

  6. 6
    Supal October 28, 2011 at 10:25 am

    I actually love brussel sprouts, and these look amazing! I think I may have to make these soon. What a perfect side dish for fall!

  7. 7
    Jay October 14, 2021 at 9:41 pm

    I made this recipe for dinner tonight, and I think it’s the best preparation of brussels sprouts I’ve ever had. I threw in an aging red bell pepper and a corner of purple cabbage. I subbed chopped walnuts for the pistachios. And I minced the dried cranberries before adding about two minutes before I took the dish out of the oven. It’s shockingly good!

    • Risa D November 25, 2021 at 8:24 pm

      It was good to hear a comment on the actual completed product (the others were simply on how good they looked or sounded but had not tried them) and that’s what put me over the top to try them. They tasted GREAT and our family loved them. The one question I have is that they did not brown or end with my typical roasted crispness, and the liquid from the vinegar and maple seemed to make them more like a steamed product — very delish but not crispy and brown… Any thoughts?



Jess Simpson