Roasted Brussels Sprouts and Apples with Parmesan and Balsamic

This might be one of my new favorite side dishes.  Roasted Brussels sprouts has always been a favorite in my house, but last night, I decided to use up a few of our apples to add to the mix.  The results were wonderfully sweet, flavor packed roasted apples and crispy Brussels sprouts.

I had topped the pan of roasted veggies with Parmesan cheese part of the way through cooking and that added a wonderfully nutty flavor to the sweet caramelized vegetables.  The roasted vegetables were finished with balsamic glaze and served family style.  It is perfect for pairing with roasted chicken or pork!  We will definitely put this on our menu rotation.

Roasted Brussel Sprouts and Apples with Parmesan and Balsamic

  • Servings: 6
  • Difficulty: easy
  • Print

2 pounds Brussels sprouts, cleaned, trimmed and cut in half

6 apples, cored and cut into wedges, peelings on (I used Gala apples)

1/4 cup olive oil

3/4 teaspoon kosher salt

1/2 teaspoon cracked black pepper

1/4 cup brown sugar (optional)

1 cup shredded Parmesan cheese

1/4 cup balsamic glaze (store bought or make your own with this recipe)


Preheat oven to 375.  Spray 1/2 size sheet pan with pan spray.  Lay Brussels sprouts and apples on baking sheet.  Drizzle with olive oil and gently toss until  they are all lightly coated in oil.  Season with salt and pepper.  Roast in oven, uncovered for 25 minutes.  Remove the pan from the oven and increase oven temp to 425.  Sprinkle the Brussels Sprouts and apples with brown sugar and shredded parmesan cheese.  Place the pan back in the oven for another 20 minutes or until the cheese is golden brown and the Brussels sprouts are crispy on the edges and tops.  Remove the pan from the oven and drizzle with balsamic glaze.

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