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!
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 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 instructions!
Step 1 | Preheat the 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, and 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 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 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!
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 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.
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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
Nutrition 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.
Renee B says
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.
Dana says
Such a lovely combination of flavors here! Never thought to use apple butter with Brussels sprouts and it worked beautifully.
Jen says
Everyone at my house really enjoyed this!! Thanks for sharing the recipe! Such a huge win for me!
Sisley White - Sew White says
Adding Dijon mustard is genius! I can't wait to have them again.
Michelle says
This recipe turned my husband into a brussels sprouts fan! Thanks for such a creative and flavorful recipe!
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.