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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.

Upclose image of purple and green brussels sprouts with an apple butter dijon glaze topped with diced apples and pecans.

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

Labeled image of ingredients for apple butter dijon brussels sprouts.
  • Brussels Sprouts: These are the star of the show! Tender on the inside and crunchy on the outside. Cut the sprouts in half lengthwise. Here some of the green ones were quite larger than the purple variety so I cut those into fourths or thirds. Just keep them as uniform as you can so they are easy to eat.
  • Olive Oil: Use good quality for the 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 them in the store. They even have them in the salad dressing aisle now or can also be found over by your 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 full recipe instructions!

Step 1 | Preheat the Oven and Prepare Sheet Pan

Preheat oven to 400° and line a sheet pan with parchment paper or foil.

Image collage of brussels sprouts after washing and then cut and places on sheet pan.

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.

Image collage of adding olive oil, salt and pepper to brussels sprouts on sheet pan.

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.

Image collage of tossing dressed brussels sprouts and what they look like after baking.
Overhead image of roasted brussels sprouts in a white bowl on a wooden table.

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, and I’ll get back to you with an answer.

What are Brussels sprouts?

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.

How to choose the best Brussels 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.

How to clean Brussels sprouts?

To clean, rinse them off in cold water and remove 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.

Which Brussels sprouts should you use?

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 this 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!

Upclose image of apple butter dijon brussels sprouts in a white serving bowl with a wooden spoon.

Variations

  • Add dried berries: Dried cranberries, cherries, blueberries, or even raisins for a pop of color and flavor.
  • Roast Butternut Squash along with the brussels sprouts for added color and more flavor.
  • Change out the nuts: Instead of the pecans use almonds, walnuts, or even pine nuts would be great.
  • Use seeds for the crunch: Use roasted pepitas (pumpkin seeds) or roasted sunflower seeds instead of pecans.
Plated apple butter dijon brussels sprouts served in a white bowl on a wooden table with a basket of green apples in the background.

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 one 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.
Upclose image of brussels sprouts being scooped on a wooden serving spoon.

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Upclose image of apple butter dijon brussels sprouts in a white serving bowl with a wooden spoon.
Recipe
5 from 19 votes

(click stars to rate)

Apple Butter Dijon Roasted Brussel Sprouts with Candied Pecans and Green Apples

Prep Time: 15 minutes
Cook Time: 30 minutes
Servings: 6
Author: Nikki Lee
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!
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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.

Notes

  • 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 Information

Serving: 1serving Calories: 187kcal (9%) Carbohydrates: 24g (8%) Protein: 6g (12%) Fat: 9g (14%) Saturated Fat: 1g (6%) Polyunsaturated Fat: 2g Monounsaturated Fat: 6g Trans Fat: 1g Sodium: 355mg (15%) Potassium: 622mg (18%) Fiber: 7g (29%) Sugar: 12g (13%) Vitamin A: 1154IU (23%) Vitamin C: 129mg (156%) Calcium: 77mg (8%) Iron: 2mg (11%)

Nutritional Disclaimer

Soulfully Made is not a dietician or nutritionist, and any nutritional information shared is only an estimate. We recommend running the ingredients through an online nutritional calculator if you need to verify any information.

©️Soulfully Made

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5 from 19 votes (8 ratings without comment)

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15 Comments

  1. 5 stars
    Roasted Brussels sprouts are already tasty by themselves, but the apple butter and dijon combo really elevates the flavors to the next level! Perfect for the fall holidays.

  2. 5 stars
    Such a lovely combination of flavors here! Never thought to use apple butter with Brussels sprouts and it worked beautifully.

  3. 5 stars
    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!

  4. 5 stars
    The colors, the flavors, the crunchies, these were the best brussels sprouts ever! Saving to make again for the holidays!

  5. 5 stars
    I adore brussels sprouts and this apple butter twist was perfect for fall!! I am going to add these to our Thanksgiving menu!

  6. 5 stars
    This is such a delicious fall side dish! Served this with meatloaf and we ate every little brussels sprout!

  7. 5 stars
    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!