Apple Butter Dijon Roasted Brussels Sprouts are packed full of fresh flavors. Rich apple butter combined with stone-ground dijon coats these perfectly crunchy roasted brussels sprouts. Topped off with bits of tart apples and candied pecans that enhance the delicious flavors of this easy dish!
The name may sound complicated but this dish is so simple to make. You will find this to be the perfect side dish for your holiday meal, while effortless enough for any weeknight dinner.
Why you’ll love this recipe!
- Easy Recipe: This recipe comes together so quickly. Once you wash those sprouts and cut them it's a matter of getting them in the oven and tossing together. Easy enough for a weeknight meal!
- Delicious Flavors: The flavor combination of apples and pecans just taste like the holidays, not to mention the beautiful color of this roasted brussels sprouts dish! Whether you enjoy this for Fall, Thanksgiving, or Christmas you are in for a treat!
This post is sponsored by Melissa's Produce in conjunction with #FallFlavors week. All opinions are my own.
I am not sure why Brussels sprouts get a bad rap! Maybe many others like I growing up only ate them steamed with not very much flavor. I am not quite sure because honestly cannot get enough of them now. They are so addictive! Especially the roasted variety!
I had to keep myself from eating them all straight off the pan because they are really so good just lightly seasoned. However, adding a few more simple ingredients make these apple butter dijon roasted sprouts over the top with yumminess. You'll definitely want to try them!
Ingredients
- Brussels Sprouts: These are the star of the show! Tender on the inside and cruchy on the outside. Cut the sprouts in half lengthwise. Here some of the green ones where quite larger than the purple variety so I cut those in fourths or thirds. Just keep them as uniform as you can so they are easy to eat.
- Olive Oil: Use a good quality for best flavor. The oil allows them to roast up nice and crispy.
- Apple Butter: This gives a nice apple cinnamon sweetness to the dish. You can get store bought, purchase farm stand fresh or use this easy homemade apple butter!
- Stone Ground Dijon Mustard: I love the earthiness and texture this lends, along with a little tang! You can use any Dijon you have in your pantry though.
- Salt & Pepper: A little saltiness along with pepper will season these perfectly.
- Granny Smith Apples: I like the tartness and crisp bite this variety adds to the dish.
- Candied Pecans: Again you can make these homemade or buy in the store. They even have them in the salad dressing isle now or can also be found over by you produce section. They add a nice crunch to this dish!
How To Make Them
✱ Be sure to see the recipe card below for exact ingredients and instructions!
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Step 1 | Preheat Oven and Prepare Sheet Pan
Preheat oven to 400° and line a sheet pan with parchment paper or foil.
Step 2 | Prepare Brussels Sprouts
Wash and pat dry. Then cut in half or quarters lengthwise and place on a baking sheet in a single layer.
Drizzle on olive oil then sprinkle on salt and pepper. Toss to coat evenly and bake.
Step 3 | Remove and Add Mix Ins
Place apple butter dijon mixture in the bottom of a serving bowl or platter and place brussels sprouts on top.
Next top with diced apples and candied pecans. Toss when ready to serve.
Frequently Asked Questions
Here are the most commonly asked questions about this recipe. If you don't find the answer to yours leave a comment below, I'll get back to you with an answer.
They are edible buds that are in the same family as cabbage and mustards. They have sphere-shaped leaves that grow tightly together. They grow on a stalk forming tightly sphere-shaped leaves or sprouts.
Look for brussels sprouts that have tight leaves. They should be firm to the touch. Avoid those that have significant blemishes or gashes on the surface.
To clean, rinse them off in cold water and remove and dirt. Dry with a clean cloth or gently spin in a salad spinner. Use a small knife to take off the stem. Remove any loose outer leaves that may have any blemishes or browning. Cut the brussels sprout from top to bottom in half.
When Melissa's Produce sent me a box of fall fruit and veggies to try for fall flavors week I spotted these purple Brussels sprouts and knew immediately I had to make this dish! The purple sprouts along with some fresh green ones were just calling out to me! They just had to be combined to make these apple butter dijon roasted Brussels sprouts!
Melissa's has been providing healthy conventional and organic produce since 1984. You can purchase a subscription box delivered straight to your door, as well as find their products in your local markets! I loved all the goodies they sent in my box!
And those Brussels sprouts in my box certainly were as delicious as they were beautiful! They baked up crisp and golden on the outside and nice and tender on the inside. They caramelize into sweet nutty scrumptiousness!
Variations
Tips
- Chose fresh, firm, bright, Brussels sprouts that are intact with outer leaves.
- Wash and pat dry. Leaving them wet will prohibit them from crisping like you want them to.
- Trim off the ends - they are tough! Slice lengthwise in uniform sizes.
- Don't overcrowd the pan. Make on layer on the sheet pan when baking.
Storage for Apple Butter Dijon Roasted Brussels Sprouts:
Leftovers:
Store leftovers in an airtight container in the refrigerator for 3 to 4 days.
To Reheat:
- Microwave: Transfer to a microwave safe dish and microwave in 30-second intervals until warmed through.
- Stove: In a skillet over medium hight heat drizzle olive oil. Once hot, add in leftovers and stir fry until heated through (about 1 to 2 minutes).
- Oven: Add Brussels sprouts to a lightly greased baking sheet and bake at 350° for 5 to 7 minutes, or until heated through.
Freezing:
- I do not recommend freezing leftovers to eat as is. The will become mushy and soggy. However, if you want to use in a risotto or pasta dish it might be okay.
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Apple Butter Dijon Roasted Brussel Sprouts with Candied Pecans and Green Apples
Ingredients
- 2 pounds brussels sprouts, trimmed and cut into halves or fourths lengthwise
- 2 tablespoons olive oil
- ½ teaspoon coarse sea salt
- ¼ teaspoon coarse ground black pepper
- ¼ cup apple butter, room temperature
- 3 tablespoons stone ground Dijon mustard
- ½ cup green apple, diced in ¼ inch pieces
- ½ cup candied pecans, halves
Instructions
- Line baking sheet with parchment paper or foil and preheat oven to 400°.
- On a baking sheet, place brussels sprouts and drizzle with olive oil. Sprinkle with salt and pepper, then toss to coat. Bake for 25 to 30 minutes until tender and brown, tossing halfway through cooking.
- In a small bowl combine apple butter and dijon mustard. Place mixture in the bottom of a serving bowl. Next place roasted brussels on top. Add in diced apple and candied pecans. Toss when ready to serve.
✱ Nikki's Tips
- Chose fresh, firm, bright, Brussels sprouts that are intact with outer leaves.
- Wash and pat dry. Leaving them wet will prohibit them from crisping like you want them to.
- Trim off the ends - they are tough! Slice lengthwise in uniform sizes.
- Don't overcrowd the pan. Make on layer on the sheet pan when baking.
Nutrition
CAN YOU SMELL THAT AROMA? FALL IS IN THE AIR!
I am so excited! It's that time of year! Time for Fall Flavors Week! A week where multiple food bloggers, like myself, share fall-inspired recipes, and offer a fantastic giveaway, too!
We have a group of sponsors that have donated some amazing prizes, and you can enter to win them right here on this blog post. Check it out below!
More #FallFlavors Recipes Below:
Appetizers and Snacks
- Caramel Pecan Clusters from An Affair from the Heart
- Carrot Top Hummus from Savory Moments
- Fall Charcuterie Board from Magical Ingredients
- Roasted Red Pepper and Crab Savory Cheesecake from A Kitchen Hoor's Adventures
- Sweet And Spicy Roasted Nuts from Karen's Kitchen Stories
Breakfast and Baked Goods
- Apple Cranberry Pecan Overnight Oats from Jolene's Recipe Journal
- Cinnamon Apple Bread from Lemon Blossoms
- Sweet Potato Pancakes from Cindy's Recipes and Writings
Soups and Salads
- Instant Pot Butternut Squash Soup from Devour Dinner
- Panera Autumn Squash Soup from The Fresh Cooky
- Salmon Salad With Grapes And Pecans from Art of Natural Living
Side Dishes
- Apple Butter Dijon Roasted Brussel Sprouts With Candied Pecans And Green Apple from Soulfully Made
- Butternut Squash And Bacon Risotto from SueBee Homemaker
- Loaded Bacon And Kale Salad from Palatable Pastime
- Roasted Maple Bacon Brussels Sprouts And Butternut Squash from Eat Move Make
- Sausage Stuffed Acorn Squash from Hostess At Heart
Main Dishes
- Apple Cider Rubbed Pork Chops from That Recipe
- Thai Butternut Squash Curry from Cheese Curd In Paradise
- Butternut Squash Parmesan Pasta from Frugal & Fit
- Grape & Gorgonzola Pizza from The Spiffy Cookie
- Honey Dijon Chicken Sheet Pan Dinner from Simple and Savory
- How To Air Fry Pork Tenderloin With Sweet Potatoes from West Via Midwest
Desserts
- Butter Pecan Fudge from Take Two Tapas
- Cinnamon Roll Cheesecake from Fresh April Flours
- Easy Apple Crisp from Life Love and Good Food
- Espresso Chocolate Chip Cookies from Books n' Cooks
- French Apple Tart from Jen around the world
- Individual Grape Crumble from Hezzi-D's Books and Cooks
- Pumpkin Roll from House of Nash Eats
- Pumpkin Snickerdoodles from Family Around The Table
- Slow Cooker Apple Pear Crisp from Blogghetti
Time to check out the prizes
Welcome to #FallFlavors where more than 25 food bloggers are sharing recipes with favorite Fall flavors. Our sponsors, Millican Pecan, Dixie Crystals, Melissa’s Produce, Taylor & Colledge, Nairn’s, and Republic of Tea, have furnished participating bloggers with complimentary product to use in their recipe creations that they will be sharing this week. These same sponsors have generously offered prizes for our giveaway so be sure to enter and share with your friends so they can enter too. Be sure to follow our Fall Flavors Pinterest account for more inspiration.
Prize 1: Texas Pecan Candy Basket from Millican Pecan
The Millican Pecan Texas Pecan Candy Basket is loaded with a variety of pecan gifts. Includes 6 Milk Chocolate Pecan Clusters, 6 Milk Chocolate Caramillicans (similar to Turtles), 6 White Chocolate Caramillicans, 6 Pecan Pralines, and a ½ lb. Bag of Flavored Pecans! Every bit DELICIOUS! A $75 value.
Prize 2: Williams Sonoma Cleartouch Nonstick 6-Piece Bakeware Set from Dixie Crystals
Perfect for the occasional baker, our entry-level collection features a sturdy nonstick silicone coating at a great value. Aluminized steel, the material of choice for professional bakers, provides excellent heat transfer for even baking, so food turns out beautifully and releases easily, every time. 6-Piece Set includes: Half-sheet pan, 12-cup muffin pan, round cake pan, square cake pan, rectangular cake pan, loaf pan. An $80 value.
Prize 3: 3 Month Melissa's Produce Gift Subscription
A stunning selection of the most delicious produce will be delivered once a month for 3 months. At Melissa's, the produce is selected at their peak of perfection and packed by hand to ensure safe arrival. A $124 value.
Prize 4: A Red Dancing Leaves Teapot and a tin of Hot Apple Cider Tea from The Republic of Tea
Let the aroma of fresh apple and mulled cider spices envelop you as you sip this golden infusion. The crisp, lingering finish will leave you wanting more! A naturally-caffeine free blend of apples, cinnamon cloves and ginger. Reminiscent of apple cider, with the luscious aroma of cinnamon and cloves, make this cup the perfect accompaniment to the colors of the harvest season.
Embossed, windswept leaves whirl across this 20 oz ceramic teapot. Includes a stainless steel infuser. An exclusive design by The Republic of Tea. A $44 value
Prize 5: A selection of six flavors of Oat Crackers from Nairn's
One winner will receive a box of each Nairn's Original, Chocolate Chip, Stem Ginger Oat Grahams, Caramelized Onions, Rosemary & Sea Salt Flatbreads, and Oat Cracker. Nairn's has been baking oats since 1896. They use simple, natural, and wholesome ingredients in their products. Minimum $25 value
Prize 6: A Selection of extracts from Taylor and Colledge.
One winner will receive a selection of extracts to include vanilla bean, almond, lemon, and lavender. In 1897, Taylor & Colledge won its first award for excellence in vanilla. Since then, the Taylor & Colledge commitment for unsurpassed quality has earned its reputation as one of the world’s finest producers of vanilla. Minimum of $25 value
a Rafflecopter giveawaySix (6) winners will be randomly selected. The prize packages will be sent directly from the giveaway sponsors. Bloggers are not responsible for prize fulfillment. Winners have 24 hours to respond once notified by email, or they forfeit the prize and an alternate winner will be chosen. The #FallFlavors bloggers are not responsible for the fulfillment or delivery of the prize packages. Bloggers hosting this giveaway and their immediate family members living in the household cannot enter or win the giveaway. Entries will be verified. No purchase is necessary. Void where prohibited by law. Must be 18 years of age or older to enter the giveaway and the contest is open only to US residents. This promotion is in no way sponsored, endorsed, administered by, or associated with Facebook, Instagram, Pinterest, Twitter, or any other social channel mentioned in the #FallFlavors posts or entries. Thank you to our sponsors Millican Pecan Company, Dixie Crystals, Melissa’s Produce, Taylor & Colledge, Republic of Tea, and Nairn’s for providing prizes.
Amy Nash says
We love brussels sprouts! They are a favorite vegetable around here and this preparation with the dijon mustard was such a great change from our usual approach!
Jennifer says
I love sprouts already but have never tried them with apples! I am totally hooked now!
Nikki Lee says
I am too! It's a nice change-up for the fall!
Kathleen says
The colors, the flavors, the crunchies, these were the best brussels sprouts ever! Saving to make again for the holidays!
Michaela Kenkel says
I adore brussels sprouts and this apple butter twist was perfect for fall!! I am going to add these to our Thanksgiving menu!
Nikki Lee says
Thank you, Michaela! I hope that your family will enjoy them for the holidays!
Sandra Shaffer says
This is such a delicious fall side dish! Served this with meatloaf and we ate every little brussels sprout!
Nikki Lee says
Thank you, Sandra! It's a nice change-up for the fall for sure!
Julie Menghini says
These brussels sprouts are just delicious. We loved the slight sweet mustard flavor that they took on and I loved your tip to add candied pecans. This dish is definitely company worthy!
Nikki Lee says
Thank you, Julie! It adds a little tang that I also love.