Looking for a delicious and quick fall side dish? Look no further! This roasted brussel sprouts, green apple and balsamic glaze recipe is easy to make and incredibly delicious.
In fact, it’s so tasty I would even serve this as a side for Thanksgiving dinner. There is something about the tart apples, silky balsamic glaze, melty cheese and crispy brussel sprouts that just tastes so good. I honestly had a hard time not finishing off the entire tray.
Additonally, this roasted brussel sprouts, green apple and balsamic glaze recipe can be served with so many different main entrees. Chicken, fish, tofu etc… Plus, everything is made on one baking tray making cleanup a breeze. Any leftovers can be tossed in a salad or heated and enjoyed with some eggs. This recipe is super versatile and very delicious. I hope you love it as much as I do!
Roasted Brussel Sprouts, Green Apple and Balsamic Glaze
- baking tray
- 2 tablespoons olive oil
- 2 lbs. brussel sprouts
- 2 granny smith apples
- Juice from 1/2 lemon
- 1/2 teaspoon salt
- Cracked black pepper to taste
- 1/2 cup shaved parmesan cheese
- Reduced balsamic vinegar to taste
- Preheat your oven to 400 degrees.
- Gently spray a baking tray with cooking spray and set it aside.
- Clean and slice your brussel sprouts. I cut mine into rounds, but you can quarter them as well.
- Place them on the baking tray and drizzle them with olive oil, salt and pepper.
- Next, you’ll slice or julienne your green apples. I left the skin on mine to prevent the apples from getting too soft.
- Once the apples are sliced, gently toss them with the fresh squeezed lemon juice. Set aside.
- Bake the brussel sprouts for 30- 35 minutes or until they are slightly crispy and soft in the center.
- You’ll want to add the apples for the last 10 minutes of baking. This will warm them just enough, so they are fragrant but not too soft.
- Sprinkle the entire tray with the shaved parmesan cheese and broil the entire dish for 2-3 minutes or until the cheese is melted and bubbly.
- As a final step, you’ll drizzle the entire dish with reduced balsamic glaze.
- Serve immediately and enjoy!
Author: Sarah Thomas-DrawbaughSarah Thomas-Drawbaugh is a recipe developer and creator of the brand, Healthyish Foods®. Sarah makes plant-based, fish and chicken recipes that are simple and delicious. Her work can be seen in Healthy-ish by Bon Appetit and Bon Appetit Magazine (digital), Women’s Health Magazine (digital) and Mind Body Green. Sarah is a Pittsburgh, PA native but currently lives in Vail, Colorado with her husband, Dan and rescue dog, Graci!