Dishing Up the Dirt

Maple Roasted Brussels Sprouts & Apples

Another day, another Thanksgiving side dish recipe coming in hot! In all honesty, if I wasn’t planning on photographing this salad Taylor and I would have happily eaten this straight off the baking sheet. It’s so flavorful and the textures are spot on. Between the crispy brussels, tender apples, and crunchy hazelnuts each bite is a treat. Don’t skip the tiny pinch of cayenne pepper either…it adds a lovely kick to balance the sweetness from the maple syrup and apples. This is a great dish to turn to all season long and I’m happy to have another easy salad recipe up my sleeves for holiday entertaining or simple weeknight dinners with friends.

I hope you all enjoy this dish as much as we do. Cheers from Tumbleweed Farm!

Maple Roasted Brussels Sprouts & Apples

Prep Time: 15 minutes    Cook Time: 30 minutes    Serves: 4

  • 1 pound brussels sprouts, trimmed and halved lengthwise
  • 2 tablespoons olive oil
  • salt and pepper
  • 1 apple, cored and thinly sliced (no need to peel)
  •  tiny pinch of cayenne pepper
  • 1 tablespoon pure maple syrup
  • 1/2 cup dried cranberries
  • 1/4 cup hazelnuts, roughly chopped


  1. Preheat the oven to 400F. Toss the brussels sprouts with the oil and sprinkle with salt and pepper. Place on a rimmed baking sheet in a single layer and roast for about 15 minutes. Remove from the oven and add the apple, cayenne pepper, maple syrup and cranberries. Bake for 10-15 minutes longer.
  2. While veggies roast heat a small dry skillet over medium heat. Add the chopped hazelnuts and toast until golden brown, shaking the pan often, about 5-8minutes.
  3. Toss roasted veggies with the hazelnuts and serve warm or at room temperature.


*Use this recipe as a guide *Adjust measurements and ingredients as necessary

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