Roasted Brussels sprouts are a favorite of many folks. For fall, you can easily ramp up this tasty side dish with apples, cranberries, and pecans!
If you would have told me back in elementary school that one day I’d love a Brussels sprouts recipe, I would have told you that you’re crazy. Flash forward 20 years, and now I order Brussels sprouts almost every time I see them on a menu. They are also in my rotation of foods to fix at home.
Roasted Brussel Sprouts:
Several years ago I shared this recipe for Roasted Balsamic Brussels Sprouts. It’s still my usual way of preparing them. However, sometimes I like to mix things up and try something different: hence, this roasted Brussels sprouts recipe for fall. (In case you’re interested, you can see how I served this seasonal dish in my recent fall table decorations post. Just click here.)
With the added flavors of Honeycrisp apples, sweet dried cranberries, and crunchy pecans, this recipe is sure to be a hit with your family. Pair these roasted Brussels sprouts with your favorite meat for a weeknight dinner or double the recipe and serve them as a side at your next holiday feast.
Let me show you how to make them!
How to Make Roasted Brussel Sprouts:
Begin by preparing your Brussels sprouts. Simply cut off the ends and slice them in half.
After tossing them on a baking sheet, drizzle them with olive oil. (You can find my olive oil pitcher here.) Then sprinkle them with salt, pepper, and creole seasoning. I love this particular creole seasoning and use it on so many things. If you don’t have it, cayenne pepper is a wonderful alternative.
At this point, I like to mix up everything with my hands. It’s the easiest way. I then arrange all of the Brussels sprouts cut side down on the baking sheet. I like to brown the cut side, and this placement ensures that happens.
Next, pop the Brussel sprouts in the oven for about 15 minutes. After you remove them from the oven, toss in the apples, dried cranberries, and pecans. This time you’ll want to use a spatula to mix everything. (There’s no need to arrange the Brussels sprouts cut side down this time since they’re already browned.)
Roast for another 10 minutes and remove from the oven!
Then transfer everything to a serving platter and drizzle with red wine vinaigrette. You can use your favorite homemade recipe or a store-bought version. I’ll be sharing my recipe for Red Wine Vinaigrette with you in the coming days. Stay tuned!
And with that, your Roasted Brussel Sprouts for Fall are ready!
The flavor combination in this recipe is s-o-o-o good. I love the sweetness and tartness of the apples and cranberries with the bit of crunch from the pecans. No one will be able to say no to this Brussels sprouts side dish.
Give this Roasted Brussels Sprouts Recipe a try! I can’t wait to hear what you think.
Looking for more Fall-inspired side dish recipes? Try these:
- Fall Harvest Pasta Salad
- Cheesy Cauliflower Gratin
- Roasted Carrots with Candied Pecans and Goat Cheese
- Radicchio and Blue Cheese Bread Salad
- Pasta Salad with Roasted Mushrooms
Roasted Brussel Sprouts Recipe:
- 1 pound Brussels sprouts trimmed and halved
- 2 tablespoons olive oil
- 1/4 teaspoon kosher salt
- 1/4 teaspoon freshly ground pepper
- 1/2 teaspoon Creole Seasoning* (I like Tony Chachere's)
- 1 cup sliced apple I used Honeycrisp.
- 1/2 cup dried cranberries
- 1/4 cup chopped pecans
- 1/4 cup red wine vinaigrette** homemade or store-bought
Begin by preheating your oven to 400 degrees F.
Place the prepared Brussels sprouts onto a baking sheet. Drizzle with olive oil and then sprinkle with salt, pepper, and cayenne pepper. Toss the Brussels sprouts with your hands to make sure they are evenly coated. Then arrange them cut side down onto the baking sheet. Roast for 15 mintes.
Remove from the oven and mix in the sliced apple, dried cranberries, and chopped pecans. Roast for an additional 10 minutes.
Remove from the oven and transfer to a serving platter. Drizzle with red wine vinaigrette. Serve immediately.
*I really enjoy this creole seasoning. If you don't not have this on hand, cayenne pepper is a great alternative. I would use about 1/4 teaspoons. Adjust to taste.
**I will be sharing my Homemade Red Wine Vinaigrette recipe with you soon.