Maple Roasted Brussels Sprouts with Apples & Pecans

A perfect addition to a holiday feast

Brussels Sprouts
Photo: Jessica Hylton

If you’re someone who loves Brussels sprouts, trust me, these are for you. If you consider yourself a ‘Brussels sprouts hater’ well boy are you in for a treat. These could convert anyone.

The combination of the heat, sugar and seasonings allows the Brussels sprouts to not only crisp up on the outside, but become soft and caramelised at the same time. They taste sweet, soft and crunchy all in one bite. The apples and onions also become soft and caramelized, and pair deliciously.

Enjoy, friends!

Serves 4-6


  • 1 lb Brussels sprouts, ends trimmed and outer leaves removed
  • 1 medium red onion, cut in wedges
  • 1 large apple, cored and cubed
  • 1 Tbsp. olive oil
  • 2 Tbsp. maple syrup
  • 1 tsp. fine sea salt
  • ¾ tsp. ground black pepper
  • 3-4 sprigs of thyme
  • handful of pecans, roughly chopped


Preheat the oven to 400° F.

Cut the Brussels sprouts in half. Add the Brussels sprouts, onions and apples together onto a baking sheet lined with foil and greased.

Mix the olive oil, maple syrup, salt and pepper together then drizzle over Brussels sprouts mixture. Stir until everything is thoroughly coated (you can use your hands if you want).

Turn all of the Brussels sprouts halves with the cut side down. This ensures that they get beautifully caramelized. Add some thyme sprigs to the baking sheets on top of or around the vegetables.

Bake for 35-40 minutes, shaking the pan a few times while baking, until apples are tender, onions soft and Brussels sprouts begin to caramelize. Watch it around the 30 minute mark so it doesn’t burn. Some of the Brussels sprouts skins may darken a lot, but they still taste delicious (and not burnt).

Serve with caramelized pecans and soft vegan cheese (optional). Enjoy!

Nutrition facts per serving
Calories 170; protein 5 g; fat 7 g; carbs 28 g. 

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