Rosemary Roasted Brussels Sprouts with Apples

Rosemary roasted Brussels sprouts with apples; seasoned with a mixture of sweet apple, bright citrus, and aromatic rosemary that feels so right when the weather is chilly.

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Brussels sprouts are funny little vegetables that for some reason have picked up a bad reputation. They are really just adorable tiny cabbages that can be eaten raw or cooked. Rosemary roasted Brussels sprouts with apples; seasoned with a mixture of sweet apple, bright citrus, and aromatic rosemary.

Roasting Brussels sprouts mellows out their natural bitterness and they take on a mild nutty flavor. The tightly layered leaves on the inside soften to an almost starchy texture. On the outside the loose leaves and edges get crispy and caramelized.

Rosemary roasted Brussels sprouts with apples; seasoned with a mixture of sweet apple, bright citrus, and aromatic rosemary.

The bitterness of Brussels sprouts is excellent for pairing with other strong flavors. In this recipe savory rosemary and garlic harmonize the sweetness of apple and orange making this simple side dish a wonderful delight for the senses.

Rosemary roasted Brussels sprouts with apples; seasoned with a mixture of sweet apple, bright citrus, and aromatic rosemary.

One of my favorite things about this recipe is how easy it is to multiply. I have been known to make 2 or even 3 batches at a time for holiday meals. A large batch also means leftovers are more likely. Leftover rosemary roasted Brussels sprouts are fantastic with eggs for a quick and healthy breakfast.

Rosemary roasted Brussels sprouts with apples; seasoned with a mixture of sweet apple, bright citrus, and aromatic rosemary.


Rosemary Roasted Brussels Sprouts with Apples
 
Rosemary roasted Brussels sprouts with apples; seasoned with a mixture of sweet apple, bright citrus, and aromatic rosemary that feels so right when the weather is chilly.
Author:
Recipe type: Side Dish
Cuisine: American
Ingredients
  • 1 lb Brussels sprouts, trimmed and quartered
  • 1 large (½ lb) Fuji or Honey Crisp apple, peel on, chopped into 1 inch pieces
  • 1 tablespoon grapeseed Oil
  • 1 teaspoon minced rosemary (plus a bit more for garnish)
  • 1 teaspoon orange zest
  • ½ teaspoon minced garlic
  • ¼ teaspoon salt
  • a dash of pepper
Method
  1. Heat oven to 425F degrees.
  2. Toss ingredients in a large bowl until well mixed.
  3. Pour the Brussels sprouts onto a rimmed baking pan and arrange in an even layer. Roast the sprouts in the hot oven for 30 minutes. Stir once during cooking to get an even color on the sprouts.
  4. Finish with a few more pinches of salt, pepper and rosemary. Serve hot.
Notes
The cooking time may be reduced for darker colored pans.
Nutrition Information
Serving size: ½ cup Calories: 65 Fat: 3g Carbohydrates: 10g Sugar: 4g Sodium: 116mg Fiber: 3g Protein: 3g

Originally published 1/4/2013, updated 12/6/2016

Comments

    • Hi Nicola. The short answer is you may omit the hemp or substitute any finely minced nuts. Please be aware any changes will affect the nutritional information provided.

      If you would like to try this recipe with hemp seeds – You may be able to find hulled hemp seeds in a health food store or a supermarket with a natural food section. Try asking in the store. Stores can’t know their customers would like more variety if no one requests new products.

      How ever you prepare this recipe I hope you enjoy it!

  1. This looks absolutely delicious! I have had roasted brussels sprouts with grapes and walnuts before (a combination I was initially suspicious of but turned out to be truly amazing) so this seems right up my alley. I can’t believe I lived my first 30 years believing that I didn’t like brussels sprouts. I just remembered the smell of the house after my mom would microwave those frozen birds eye packages. yeech. anyway, I will be trying this recipe!

    • I don’t blame you for writing them off. The smell of over cooked Brussels sprouts (or any cabbage) is off putting. Glad you gave them a second chance. Enjoy!

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