Wednesday, December 14, 2011

Roasted Brussels Sprouts with Apples and Red Onions

Please don't stop reading because the title reads, "Brussels Sprouts." I too was skeptical before I had them prepared with this recipe and now I'm head over heels in love with them. Now they are one of my favorite vegetables and sure to not last long in our home. I could eat this dish all by myself they are that good. I love the texture of the crispy apples mixed within and the way the apple and lemon juices take away the bitterness that Brussels Sprouts tend to have. If you've never given Brussels Sprouts a chance go ahead and try them now while they're in season.With this recipe I believe you will change your mind!

Here's what you need:

1 pound fresh brussels sprouts
1 Tablespoon of olive oil
1 Tablespoon of butter
1 apple
1 red onion
1 teaspoon of Kosher salt
1 lemon juiced
1/2 cup of apple juice


 Cut off the top

Cut in half

Cut the red onion into large pieces

Add salt

Add fresh squeezed lemon, butter and olive oil

And place in the oven at 425* in a roasting pan and roast until golden brown, about 30 minutes.

While that's in the oven go ahead and slice up your apples and soak them in the apple juice (to keep them from browning.)

After about 30 minutes add the apples and juice. Allow the juice to loosen up the browned bits stuck to the bottom and scrap them off with a spoon creating a glaze.

Roast for another 10 minutes until the apples reach the same temperature.

And serve them up! I made them the other night with baked Parmesan Tilapia and Parmesan Risotto.


  1. Brussels sprouts are our family favorite! I've never tried them all gussied up like this before. We usually just do some olive oil, lemon and salt.

  2. I love love brussels sprouts!! They are amazing steamed and topped sea salt!! This looks amazing but onions make me sick. How well do you think that it would do without onions?

  3. I'm sure they would be just as good without the onions. I love onions so I like to put a lot in there.

  4. I used to think I hated brussels sprouts, but then I tried them in a Martha Stewart recipe that also used roasting to cook them, and included parsnips and pecans. They were delicious. Prepared the recipe for Thanksgiving without parsnips - still great.

    I'm definitely a brussels sprouts convert and this recipe sounds like a great combo - looking forward to trying it. Thanks : )

  5. These look delicious. I have become so insanely obsessed with Brussels Sprouts....Dijon-Braised got me started. Love this combo.