Roasted Brussels sprouts with apple

    35 min

    Roasted Brussels sprouts pair deliciously with onion, apple, garlic and lemon zest. The directions for this recipe are for frozen Brussels sprouts. Fresh sprouts will require less roasting time, or you can cook for longer if you prefer more caramelisation.

    18 people made this

    Serves: 6 

    • 500g frozen Brussels sprouts
    • 2 apples - peeled, cored and sliced into chunks
    • 2 onions, sliced into chunks
    • 2 tablespoons extra virgin olive oil, or as needed
    • salt and ground black pepper to taste
    • 1 pinch garlic powder, or to taste
    • zest and juice of 1 lemon

    Prep:15min  ›  Cook:20min  ›  Ready in:35min 

    1. Preheat oven to 220 C / Gas 7.
    2. Arrange Brussels sprouts in a single layer in a shallow roasting tin; scatter apple and onion pieces evenly around the sprouts. Drizzle the sprouts, apples and onions with olive oil; sprinkle with salt, black pepper and garlic powder. Toss the mixture gently to coat.
    3. Roast in preheated oven until sprouts are hot, about 20 minutes. Sprinkle juice and lemon zest over the sprouts and serve.

    Recently viewed

    Reviews & ratings
    Average global rating:

    Reviews in English (119)


    I rarely assign 5 stars, because it means there is zero room for improvement. I have given this recipe one of my coveted 5-star ratings, as I truly don't see any way to make it better. Starting with the frozen Brussels sprouts. I urge you not to think you will improve this recipe by using fresh. Unless you are pulling them from your own garden, Brussels sprouts are never truly fresh, and they rapidly deteriorate once harvested. If you MUST use fresh, be sure to at least use the ones that come still attached to the stalk. The reason they sell them that way is because of the rapid deterioration these vegetable experience once harvested. This is also why so many people think they don't like Brussels sprouts! The mixture of apples and onions into this recipe is perfect, and the lemon adds a nice tang. As the original recipe notes in the footnotes, you can adjust roasting time for desired doneness. I find that 40 minutes produces a better result, turning the vegetables every 10-15 minutes for even browning. You want them slightly darkened and caramelized. I am experimenting with using the convection feature of our oven to see if I can achieve this effect quicker. Best to use non-stick foil to line your roasting pan to prevent sticking.  -  17 Feb 2012  (Review from Allrecipes US | Canada)


    Let me preface by saying I combined this and the Roasted Brussels Sprouts and Pecan recipe because I like apples and pecans . I started the process on the stove with my cast iron skillet to ensure a caramelized brussels sprout and then moved to my oven for 15-20 minutes. Absolutely delicious, no bitter taste either and the apples added a wonderful flavor.  -  01 Mar 2011  (Review from Allrecipes US | Canada)


    Loved this!! Unfortunately we only had one onion on hand, and we used fresh brussel sprouts, and one granny smith apple and one gala apple. We placed everything in cast iron bowls and put them on the grill instead of in the oven, it was awesome!! Loved the little bit of char and carmelization.  -  04 Jul 2011  (Review from Allrecipes US | Canada)