Description
Crispy, caramelized Brussels sprouts roasted with sweet apple slices, toasted pecans, and a drizzle of honey for a beautifully balanced fall side dish. Simple to make and bursting with warm, seasonal flavors — perfect for cozy dinners or holiday gatherings.
Ingredients
1 lb Brussels sprouts, trimmed and halved
1 apple, thinly sliced (Honeycrisp or Fuji recommended)
1/3 cup pecans, roughly chopped
2 tablespoons olive oil
1 1/2 tablespoons honey
Salt and pepper, to taste
Optional: 1 teaspoon balsamic vinegar, for finishing
Instructions
- Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper for easy cleanup.
- Toss halved Brussels sprouts with olive oil, salt, and pepper directly on the baking sheet until evenly coated.
- Roast for 20 minutes, or until the edges begin to caramelize and turn golden.
- Add apple slices and chopped pecans to the pan, drizzle with honey, and toss gently to coat everything evenly.
- Return to the oven and roast for another 10–12 minutes, until Brussels sprouts are deeply golden, apples are tender, and pecans are toasted.
- Remove from oven and, if desired, drizzle with balsamic vinegar for a tangy finish.
- Serve warm as a flavorful, seasonal side dish.
Notes
Use maple syrup instead of honey for a vegan or refined-sugar-free option.
Add a sprinkle of cinnamon or nutmeg for extra warmth and aroma.
Swap pecans for walnuts, almonds, or hazelnuts to vary the flavor.
Toss in dried cranberries or crumble in goat cheese just before serving for added richness.
Spread Brussels sprouts in a single layer to ensure crispness.
Reheat leftovers in the oven at 375°F for 8–10 minutes to restore texture.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Side Dish
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 190
- Sugar: 11g
- Sodium: 140mg
- Fat: 11g
- Saturated Fat: 1.5g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 21g
- Fiber: 5g
- Protein: 4g
- Cholesterol: 0mg
