Maple Roasted Brussels Sprouts, Onions and Apples is a sweet and salty dish that brings out the amazing flavour of soft caramelised brussels spouts, onions and apples.
I’m starting to believe I was blessed to not be introduced to brussels sprouts until I was an adult. It seems that children don’t always like brussels sprouts. But when I tried them, I fell in love with them on first bite! I think they taste good raw, but roasted, they are absolutely amazing. Recipes like this remind me that Thanksgiving isn’t that far away. And being vegetarian, I get to delve into a whole new world of Thanksgiving dishes.
Needless to say, I’m pretty excited.
The Best Roasted Brussels Sprouts
This recipe came from a desire to know what was so magical about roasted brussels sprouts. Anyone you ask about them immediately refers you to that method of preparing these adorable vegetables. I’m definitely drawn to new experiences, so when I realized that I could fall in love with kale so easily, I knew this was next on the list. Brussels sprouts seem like a double agent, like most vegetables. They are so crunchy and hard raw, but once roasted, hidden flavours and textures seem to come out.
To say I liked this dish would be an understatement. But then again, you know I would never share something I don’t love. The maple syrup seemed to almost candy the brussels sprouts.. The contrast of soft and slightly crunchy caramelised textures was very welcome, especially alongside the apples and onions.
Caramelized Brussels Sprouts, Apples, and Onions
Speaking of apples and onions. When I began to prepare this, I realised I didn’t want to just give you a brussels sprouts recipe, but to add some other fruits and vegetables also. These are two that I love caramelised , and couldn’t stop eating. Apples become so tender and soft and packed with flavour, while the onions become sweet and slightly salty. Which is a flavour I would incorporate into every dish of my life if I could! They all worked so well together that as usual, I was so tempted to eat half of it. I ate so much before the shoot that I had to come up with a creative way of shooting what was left!
Now that’s vegetable love.
I promise you won’t regret trying this, and maybe it’s a bit early for Thanksgiving recipes but this one is definitely going into my arsenal for that day.
And again, I’m pretty excited.
Ingredients
- 1 pound Brussels sprouts , ends trimmed and outer leaves removed
- 1 medium sweet onion , slices
- 1 large apple , peeled, cored and cubed
- 1 tablespoon olive oil
- 2 tablespoons maple syrup
- 1 teaspoon fine sea salt
- 1 teaspoon ground black pepper
Instructions
- Preheat the oven to 400 degrees Fahrenheit.
- Cut the brussels sprouts in half. Toss the brussels sprouts, onions and apples together in a bowl.
- Mix the olive oil, maple syrup, salt and pepper together then drizzle over brussels sprouts mixture. Stir until everything is coated (add another tablespoon of maple syrup if you so desire) and place on a greased baking sheet.
- Bake for 25-30 minutes, stirring a few times while baking, until apples are tender, onions soft and brussels sprouts begin to caramelise.
- Serve immediately and enjoy!
Maple Roasted Brussels Sprouts, Onions and Apples is a sweet and salty dish that brings out the amazing flavour of soft caramelised brussels spouts, onions and apples.
I’m starting to believe I was blessed to not be introduced to brussels sprouts until I was an adult. It seems that children don’t always like brussels sprouts. But when I tried them, I fell in love with them on first bite! I think they taste good raw, but roasted, they are absolutely amazing. Recipes like this remind me that Thanksgiving isn’t that far away. And being vegetarian, I get to delve into a whole new world of Thanksgiving dishes.
Needless to say, I’m pretty excited.
The Best Roasted Brussels Sprouts
This recipe came from a desire to know what was so magical about roasted brussels sprouts. Anyone you ask about them immediately refers you to that method of preparing these adorable vegetables. I’m definitely drawn to new experiences, so when I realized that I could fall in love with kale so easily, I knew this was next on the list. Brussels sprouts seem like a double agent, like most vegetables. They are so crunchy and hard raw, but once roasted, hidden flavours and textures seem to come out.
To say I liked this dish would be an understatement. But then again, you know I would never share something I don’t love. The maple syrup seemed to almost candy the brussels sprouts.. The contrast of soft and slightly crunchy caramelised textures was very welcome, especially alongside the apples and onions.
Caramelized Brussels Sprouts, Apples, and Onions
Speaking of apples and onions. When I began to prepare this, I realised I didn’t want to just give you a brussels sprouts recipe, but to add some other fruits and vegetables also. These are two that I love caramelised , and couldn’t stop eating. Apples become so tender and soft and packed with flavour, while the onions become sweet and slightly salty. Which is a flavour I would incorporate into every dish of my life if I could! They all worked so well together that as usual, I was so tempted to eat half of it. I ate so much before the shoot that I had to come up with a creative way of shooting what was left!
Now that’s vegetable love.
I promise you won’t regret trying this, and maybe it’s a bit early for Thanksgiving recipes but this one is definitely going into my arsenal for that day.
And again, I’m pretty excited.
Ingredients
- 1 pound Brussels sprouts , ends trimmed and outer leaves removed
- 1 medium sweet onion , slices
- 1 large apple , peeled, cored and cubed
- 1 tablespoon olive oil
- 2 tablespoons maple syrup
- 1 teaspoon fine sea salt
- 1 teaspoon ground black pepper
Instructions
- Preheat the oven to 400 degrees Fahrenheit.
- Cut the brussels sprouts in half. Toss the brussels sprouts, onions and apples together in a bowl.
- Mix the olive oil, maple syrup, salt and pepper together then drizzle over brussels sprouts mixture. Stir until everything is coated (add another tablespoon of maple syrup if you so desire) and place on a greased baking sheet.
- Bake for 25-30 minutes, stirring a few times while baking, until apples are tender, onions soft and brussels sprouts begin to caramelise.
- Serve immediately and enjoy!
Maple Roasted Brussels Sprouts, Onions and Apples
Ingredients
- 1 pound Brussels sprouts ends trimmed and outer leaves removed
- 1 medium sweet onion slices
- 1 large apple peeled, cored and cubed
- 1 tablespoon olive oil
- 2 tablespoons maple syrup
- 1 teaspoon fine sea salt
- 1 teaspoon ground black pepper
Instructions
- Preheat the oven to 400 degrees Fahrenheit.
- Cut the brussels sprouts in half. Toss the brussels sprouts, onions and apples together in a bowl.
- Mix the olive oil, maple syrup, salt and pepper together then drizzle over brussels sprouts mixture. Stir until everything is coated (add another tablespoon of maple syrup if you so desire) and place on a greased baking sheet.
- Bake for 25-30 minutes, stirring a few times while baking, until apples are tender, onions soft and brussels sprouts begin to caramelise.
- Serve immediately and enjoy!
Nutrition
Maple Roasted Brussels Sprouts, Onions and Apples https://jessicainthekitchen.com/maple-roasted-brussels-sprouts-onions-apples/ October 6, 2014
Vegan Butternut Squash and Apple Soup is a thick, creamy and sweet soup topped with a dollop of coconut cream and brimming with fall flavours!
I’ve written this introduction over about 5 times. I’m going to try and blast through my writer’s block and get right into this Vegan Butternut Squash and Apple Soup. If you’ve ever had writer’s block, you know how it goes.
Pro-cras-tination.
When I say sweet, it isn’t overbearing or next to dessert or any of that. It’s more like biting into an apple, only juiced and creamy – does that make any sense at all? Sense or no sense, you’ll definitely love the taste. This Vegan Butternut Squash and Apple Soup would taste great with some croutons or even some toasted bread. Even with a homemade garlic spread to add a beautiful contrast to the sweetness. Speaking of which, I need to whip up some and get right to this again.
P.S. Here are some of the items I used to make this recipe if you’d like to use them too:
| WHAT YOU’LL NEED // SHOP MY FAVORITE INGREDIENTS & PREP PRODUCTS |
MORE VEGAN FALL SOUPS
Creamy Vegan Pumpkin Soup
Ingredients
- 1 1/2 pounds butternut squash peeled , seeds removed and cubed
- 2 apples , peeled, and cubed
- 2 cups water
- 1/2 onion , chopped
- 2 stalks green onions , chopped finely
- 1 bunch of thyme sprigs , do not remove from the stems
- 1/4 cup coconut milk
Instructions
- Add all the ingredients except the coconut milk in a large pot over high heat. Bring to a boil, stirring twice.
- Reduce the heat to medium low and cook until the butternut squash is fork tender for about 20 minutes. Remove from heat.
- Remove the thyme with a slotting spoon and using an immersion blender , puree the soup ingredients until combined and smooth.
- Put the soup back on the stove on medium heat and add the coconut milk and stir. Cook for another 5 minutes.
- Serve and enjoy!
