075 / 100 · Sides Worth Passing Around

Roasted Brussels Sprouts with Apple and Pecans

4 side-dish portions Active 15 min Total 45 min

Brussels sprouts and apple share a roasting tray, but they do not need the same amount of time. The sprouts go in first to brown on their cut faces; the apple and pecans join later so the fruit stays in recognizable pieces and the nuts do not burn. A little maple syrup rounds out the roasted flavors rather than making the whole tray sticky-sweet. This is a useful side when the main dish is simply cooked, since the mix of crisp leaves, soft apple, and toasted nuts supplies its own interest.

Jump to the ingredients

Roasted Brussels sprouts with red-skinned apple chunks and toasted pecans.

Give each ingredient the time it needs

Start the sprouts cut-side down so their flat faces brown against the metal. A large tray gives steam room to escape; crowded sprouts soften without much color. Quarter very large sprouts, keeping the pieces close in size. Firm apples such as Pink Lady or Braeburn hold recognizable chunks through the shorter second roasting stage. Leave their skins on for extra structure and color. The pecans join with the apple because a full roasting cycle would burn them. Add the vinegar only after the tray leaves the oven so its acidity stays clear enough to balance the fruit and maple.

Ingredients

  • 1 pound Brussels sprouts, trimmed and halved (450 g)
  • 2 tablespoons olive oil, divided
  • 1/2 teaspoon fine salt
  • 1 large firm sweet-tart apple, cored and cut into 3/4-inch chunks (200 g)
  • 1/3 cup pecan halves (35 g)
  • 1 tablespoon pure maple syrup
  • 2 teaspoons apple cider vinegar

Set out

Large rimmed baking sheet, Mixing bowl, Chef’s knife

Allergens

Tree nuts (pecans). Check ingredient labels and substitutions.

Make it

  1. Heat the oven to 425°F/220°C. Toss the sprouts with 1 1/2 tablespoons olive oil and the salt.
  2. Spread on a large rimmed baking sheet, arranging most cut faces down. Roast for 18–20 minutes, until the undersides are well browned.
  3. Toss the apple chunks with the remaining 1/2 tablespoon oil. Add to the tray with the pecans and maple syrup. Turn the sprouts and stir everything gently.
  4. Roast for 8–10 minutes more, until the apple is tender but still holds its shape and the pecans are toasted. Watch carefully during the final few minutes.
  5. Remove the tray from the oven. Sprinkle with the cider vinegar, toss lightly, and transfer to a serving dish.

A useful detail

Add the pecans only for the last 8–10 minutes; a full roasting cycle can burn them.

Make it your own

  • Replace the pecans with 1/4 cup (30 g) unsalted pumpkin seeds, still adding them in the final roasting stage.
  • Use a firm pear instead of the apple and replace cider vinegar with white wine vinegar.

Keep it well

Refrigerate within 2 hours, or 1 hour above 90°F/32°C, at 40°F/4°C or colder for up to 4 days. Reheat on a baking sheet until 165°F/74°C inside. Apples soften further when reheated.