Apple, onion, and Brussels sprouts are roasted together with a hint of lemon. My wife and I can go through an entire tray of these by ourselves. Yummo!

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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 425 degrees F (220 degrees C).

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  • Arrange frozen Brussels sprouts in a single layer on a rimmed baking sheet; sprinkle apple and onion pieces evenly around the baking sheet. Drizzle the sprouts, apples, and onions with olive oil; sprinkle with salt, black pepper, and garlic powder. Toss the mixture gently to coat.

  • Roast in the preheated oven until sprouts are hot and fragrant, about 20 minutes. Sprinkle with lemon zest, and squeeze juice from zested lemon over the sprouts to serve.

Cook's Note:

I adjust roasting times for desired doneness. I prefer a darker roast and will sometimes roast for 30 minutes. Change to suit. Directions for this recipe are for FROZEN Brussels sprouts (i.e. still iced when placed in the oven). Fresh veggies require less roasting time.

Partner Tip

Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Nutrition Facts

88 calories; 4.6 g total fat; 0 mg cholesterol; 29 mg sodium. 12.1 g carbohydrates; 0.8 g protein; Full Nutrition

Reviews (136)

Read More Reviews

Most helpful positive review

Rating: 5 stars
01/02/2017
I rarely assign 5 stars, because it means there is zero room for improvement. I have given this recipe one of my coveted 5-star ratings, as I truly don't see any way to make it better. Starting with the frozen Brussels sprouts. I urge you not to think you will improve this recipe by using fresh. Unless you are pulling them from your own garden, Brussels sprouts are never truly fresh, and they rapidly deteriorate once harvested. If you MUST use fresh, be sure to at least use the ones that come still attached to the stalk. The reason they sell them that way is because of the rapid deterioration these vegetable experience once harvested. This is also why so many people think they don't like Brussels sprouts! The mixture of apples and onions into this recipe is perfect, and the lemon adds a nice tang. As the original recipe notes in the footnotes, you can adjust roasting time for desired doneness. I find that 40 minutes produces a better result, turning the vegetables every 10-15 minutes for even browning. You want them slightly darkened and caramelized. I am experimenting with using the convection feature of our oven to see if I can achieve this effect quicker. Best to use non-stick foil to line your roasting pan to prevent sticking. Read More
(228)

Most helpful critical review

Rating: 2 stars
03/16/2011
I prepared this recipe with 1 cup pecans. The apples did not do much for me. I did like the pecans with the crunch. I will not be making this again. Read More
(10)
173 Ratings
  • 5 star values: 97
  • 4 star values: 45
  • 3 star values: 19
  • 2 star values: 10
  • 1 star values: 2
Rating: 5 stars
01/02/2017
I rarely assign 5 stars, because it means there is zero room for improvement. I have given this recipe one of my coveted 5-star ratings, as I truly don't see any way to make it better. Starting with the frozen Brussels sprouts. I urge you not to think you will improve this recipe by using fresh. Unless you are pulling them from your own garden, Brussels sprouts are never truly fresh, and they rapidly deteriorate once harvested. If you MUST use fresh, be sure to at least use the ones that come still attached to the stalk. The reason they sell them that way is because of the rapid deterioration these vegetable experience once harvested. This is also why so many people think they don't like Brussels sprouts! The mixture of apples and onions into this recipe is perfect, and the lemon adds a nice tang. As the original recipe notes in the footnotes, you can adjust roasting time for desired doneness. I find that 40 minutes produces a better result, turning the vegetables every 10-15 minutes for even browning. You want them slightly darkened and caramelized. I am experimenting with using the convection feature of our oven to see if I can achieve this effect quicker. Best to use non-stick foil to line your roasting pan to prevent sticking. Read More
(228)
Rating: 5 stars
01/02/2017
I rarely assign 5 stars, because it means there is zero room for improvement. I have given this recipe one of my coveted 5-star ratings, as I truly don't see any way to make it better. Starting with the frozen Brussels sprouts. I urge you not to think you will improve this recipe by using fresh. Unless you are pulling them from your own garden, Brussels sprouts are never truly fresh, and they rapidly deteriorate once harvested. If you MUST use fresh, be sure to at least use the ones that come still attached to the stalk. The reason they sell them that way is because of the rapid deterioration these vegetable experience once harvested. This is also why so many people think they don't like Brussels sprouts! The mixture of apples and onions into this recipe is perfect, and the lemon adds a nice tang. As the original recipe notes in the footnotes, you can adjust roasting time for desired doneness. I find that 40 minutes produces a better result, turning the vegetables every 10-15 minutes for even browning. You want them slightly darkened and caramelized. I am experimenting with using the convection feature of our oven to see if I can achieve this effect quicker. Best to use non-stick foil to line your roasting pan to prevent sticking. Read More
(228)
Rating: 5 stars
03/02/2011
Let me preface by saying I combined this and the Roasted Brussels Sprouts and Pecan recipe because I like apples and pecans:). I started the process on the stove with my cast iron skillet to ensure a caramelized brussels sprout and then moved to my oven for 15-20 minutes. Absolutely delicious no bitter taste either and the apples added a wonderful flavor. Read More
(111)
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Rating: 5 stars
07/05/2011
Loved this!! Unfortunately we only had one onion on hand and we used fresh brussel sprouts and one granny smith apple and one gala apple. We placed everything in cast iron bowls and put them on the grill instead of in the oven it was awesome!! Loved the little bit of char and carmelization. Read More
(69)
Rating: 5 stars
12/07/2011
Very tasty and easy to prepare! I used fresh brussels sprouts and cut them in half... came out great. I am glad to have a brussels sprouts recipe that doesn't include bacon or butter. Read More
(38)
Rating: 5 stars
07/02/2011
Loved these! However-I had to use what I had on hand....Used fresh Brussels sprouts (about 16 oz) 1 apple 1 onion and no lemon. Also I mixed all ingredients and placed the mixture in aluminum foil and baked for about 50 minutes. Delicious! Read More
(33)
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Rating: 4 stars
02/15/2015
This is a good, solid dish. The apples and the onions play off of each other well, and the brussels sprouts come out nicely seared, giving them the best possible flavor. I do have a few notes to take this from a 4 to a 5, though: First, tossing the sprouts, apples, and onions in the oil instead of drizzling will help coat them completely and get a better bake on them. Second, pecans. a cup of untoasted pecans added before baking will make this dish really pop. I added mine after trying the dish, and it definitely enhanced the flavor. Read More
(31)
Rating: 5 stars
11/23/2012
I have made this recipe but use parchment paper (no cleanup) and I put the brussels and apples in a bag and drizzle olive oil into bag along with sea salt to cover them all before putting them in my table top convection oven for 20 mins at 400-425 degrees. So easy! Read More
(23)
Rating: 5 stars
11/30/2011
Amazing. I made with fresh brussel sprouts. The secret to making them good is to cut out the choke. YUM! Read More
(19)
Rating: 2 stars
03/16/2011
I prepared this recipe with 1 cup pecans. The apples did not do much for me. I did like the pecans with the crunch. I will not be making this again. Read More
(10)