Roasted Brussels Sprouts and Apples

Roasted Brussels Sprouts and Apples Recipe
Photo: Ellen Silverman; Styling: Toni Brogan
We tested with Fuji apples and love the sweet-tart contrast with the bitter Brussels sprouts. Leave the red skin on for a pretty contrast, or peel the apple, if you prefer.


2 servings (serving size: 3/4 cup)

Recipe from

Cooking Light

Nutritional Information

Calories 109
Fat 4.9 g
Satfat 0.7 g
Monofat 3.3 g
Polyfat 0.7 g
Protein 3.6 g
Carbohydrate 15.8 g
Fiber 4.7 g
Cholesterol 0.0 mg
Iron 1.6 mg
Sodium 321 mg
Calcium 47 mg


1/2 cup diced apple
8 ounces Brussels sprouts, trimmed and quartered
2 tablespoons apple cider
2 teaspoons olive oil
1 teaspoon minced fresh thyme
1/4 teaspoon salt
1/8 teaspoon freshly ground black pepper


1. Preheat oven to 375°.

2. Combine apple and Brussels sprouts in an 11 x 7–inch baking dish. Add apple cider, olive oil, minced fresh thyme, salt, and freshly ground black pepper; toss well. Bake at 375° for 25 minutes or until sprouts are tender.

November 2009
My Notes

Only you will be able to view, print, and edit this note.

Add Note