Roasted Brussels Sprouts for Fall


Course: Appetizer, Side Dish, Snack
Cuisine: American
Keyword: apple, brussels sprouts, cranberry, fall, fall recipe, roasted brussels sprouts, thanksgiving
Prep Time 10 mins
Cook Time 25 mins
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!

Ingredients

  • 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

Instructions

  • 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.

Notes

*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.

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