Maple Sesame Brussels Sprouts and Apples

When roasted in the oven with maple syrup and sesame oil in addition to traditional olive oil, brussels sprouts become caramelized and develop a rich toasty flavor.  Add wedges of caramelized apples in the mix for bits of added sweetness, and you have a side dish that makes a festive gathering or plant-based dinner all the tastier.  Best of all, the entire dish comes together on a sheet pan, with the brussels sprouts and apples roasting together.

Ingredients

1 pound Brussels sprouts
1 baking apple such as Honeycrisp or Pink Lady
2 tablespoons extra-virgin olive oil
1 tablespoon sesame oil
2 tablespoons pure maple syrup
Salt and freshly cracked black pepper
Optional: Sesame seeds for topping

When roasting brussels sprouts and apples in the oven, I keep a close watch to control the level of caramelization, but I always start the sprouts with the cut sides down.  After they cook for 20 minutes, I check the cut sides of both the sprouts and the apples.  If they are properly browned, I turn them at that point.  If not, I let them cook for another 5 minutes before checking again.  Once flipped, they cook for about another 10 minutes or until they reach my desired level of doneness.

Often you will find that some ingredients are browning more quickly than others, which is natural based on their size as well as position in the oven.  If any of the sprouts or apples are done before the others, they can be removed to a plate while the rest cook.  Leave uncovered so they don’t steam from their own heat.

Preheat the oven to 425 degrees and find a large baking sheet.  When making this recipe, I often line the baking sheet with parchment and still find the sprouts develop a nicely caramelized exterior.  It also helps to prevent the apples from becoming too dark.  If using a baking sheet without parchment, make sure to adjust the cook time and turn the apples as necessary.

Prepare the Brussels sprouts by cleaning them then trimming the woody ends.  If any of the outer leaves are yellow or wilted, these can be discarded.  Halve the sprouts.

Next core and cut the apple into 8 wedges.  Cut each wedge in half.

Combine the olive and sesame oils plus the maple syrup in a small bowl.  Add half the brussels sprouts and apples to a large bowl, drizzle with some of the mixture, toss to combine, and sprinkle with salt.  Add the remaining sprouts and apples and repeat the process.  This helps to distribute the maple mixture evenly.  While some of liquid mixture may remain in the bowl after placing the sprouts and apples on the baking sheet, it is essential to make sure they are properly coated.

Place the sprouts cut side down on the baking sheet and make sure each apple has a cut side on the sheet as well, instead of the peel.  Roast for 20 minutes (check earlier if using an unlined baking sheet) and check the cut sides for browning.  Flip if the ingredients are browned to your liking or leave them another 5 minutes if they are still light.  Certain pieces are likely to brown more quickly than others, so they may need to be flipped at different times.  

Once flipped, roast the sprouts and apples for about 10 more minutes or until done to your liking.  Top with sesame seeds (lightly toast in a small skillet if desired).