Harvest Roasted Brussel Sprouts

Harvest Roasted Brussel Sprouts is the perfect side dish to enjoy in the Fall. Fresh brussel sprouts combined with savory shallots, nutty pumpkin seeds, tangy dried cranberries, sweet apple, and creamy goat cheese create a dish everyone is sure to love. It’s fresh, healthy, delicious, and filled with Fall flavors!

Harvest Roasted Brussel Sprouts:

Salad or Side Dish?

I’ll let you decide! These roasted brussel sprouts have become a new culinary addiction around the farmhouse this Fall season. The great debate however is whether or not they should be considered a salad or a side dish. Our son argues they are a salad. He is not a huge fan of veggies. Therefore, anytime he can claim a veggie dish that he loves to be a salad he feels more confident about meeting his recommended vegetable intake. He LOVES these brussel sprouts! 

I, however, would consider these harvest roasted brussel sprouts more of a side dish. My reasoning you ask? The brussel sprouts are roasted and combined with so many mouthwatering Fall flavors, it seems heartier than a salad to me. It’s also served warm(ish), which feels less like a salad to me and more like a side dish.

Meanwhile, as the great debate continues over here, I hope you try these Harvest Roasted Brussel Sprouts. Feel free to weigh in your salad/side dish thoughts in the comments below. Whether one wants to call it a salad or a side dish, I think we can all agree that this recipe is absolutely delicious!

Ingredients:

• Olive oil
• Brussel sprouts
• Shallots
• Salt and pepper
• Apple
• Lemon juice
• Dried cranberries
• Roasted pumpkin seeds
• Walnuts
• Goat cheese

Don’t forget the delicious Apple-Maple Vinaigrette that goes with it! It’s made with olive oil, apple cider vinegar, pure maple syrup, honey, Dijon mustard, salt, and fresh ground pepper. It elevates this dish so much!

How to Make Harvest Roasted Brussel Sprouts

The incredible part of this recipe is how much flavor comes out of such an easy recipe to make! Simply roast the brussel sprouts and shallots in olive oil, salt, and pepper. While they are roasting, slice the apple and make the vinaigrette. Once the brussel sprouts and shallots have cooled a bit combine all the ingredients (except for the goat cheese) in a large bowl. Then, toss everything together with the vinaigrette. Upon serving, add some crumbled goat cheese to each dish, and voila! 

What Makes Harvest Roasted Brussel Sprouts

so Delicious?

Talk about Fall flavor explosion! This is it. This recipe combines so many of the best flavors of Fall all in one dish. It’s perfectly balanced.

Sweet, Savory, and Tangy

The sweetness in these brussel sprouts comes from the juicy apple. While the roasted brussel sprouts and shallots add a mouthwatering savory flavor. Dried cranberries add a tangy flavor and remind you that Thanksgiving is coming soon. 

Crispy, Crunchy, and Creamy

Roasting the brussel sprouts and shallots and combining them with the apple gives this dish the perfect amount of crispiness. The addition of the roasted pumpkin seeds, and walnuts bring the crunch factor to a whole other level that is out of this world. Finally, the crumbled goat cheese that finishes off the dish provides a cool creaminess that balances out all the fabulous Fall flavors. They are a match made in heaven!

Serving Suggestions

The easy answer in regard to how to serve this dish is that it can be served with just about anything and everything, especially in Fall. On the farm, I serve these delicious Harvest Roasted Brussel Sprouts with roasted or grilled chicken, marinated flank steak, or steak on the grill. They also go wonderfully with a roasted pork tenderloin or turkey breast.  Served on their own, with some warm cornbread or freshly baked bread these roasted brussel sprouts make a hearty vegetarian meal. They also go perfectly with potatoes too!

I hope you enjoy this recipe as much as we do here on the farm. If you do, I’d love to hear about it in the comments! For more Fall inspired recipes, you may want to check out:

Chicken Tater Tot Casserole

Creamy Cauliflower Soup with Basil Olive Oil

The Best Apple Pie Pizza

Delicious Pumpkin Roll

Thank you for joining me today. For more Fall inspiration join me on Instagram and Pinterest. I look forward to seeing you there!

Yield: 4-6 servings

Harvest Roasted Brussel Sprouts

Prep Time: 20 minutes

Cook Time: 20 minutes

Total Time: 40 minutes

Harvest Roasted Brussel Sprouts is the perfect side dish to enjoy in the Fall. Fresh brussel sprouts combined with savory shallots, nutty pumpkin seeds, tangy dried cranberries, sweet apple, and creamy goat cheese create a dish everyone is sure to love. It's fresh, healthy, delicious, and filled with Fall flavors. You'll want to put the Apple-Maple Vinaigrette on all your salads this season too!

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Ingredients

• 1 tablespoon olive oil
• 1 pound brussel sprouts, trimmed and halved
• 2 shallots, sliced
• Dash of salt and pepper
• 1 apple (I used Fuji)
• Squeeze from 1/2 a lemon
• 1/4 cup dried cranberries
• 1/4 cup roasted pumpkin seeds
• 1/4 cup walnuts
• 1/3 cup crumbled goat cheese

Apple-Maple Vinaigrette

• 2 tablespoons olive oil
• 2 tablespoons apple cider vinegar
• 1 tablespoon pure maple syrup
• 1/2 tablespoon honey
• 1 teaspoon Dijon mustard
• Salt and pepper to taste

Instructions

1. Preheat the oven to 425 degrees. Line a baking sheet with parchment or foil. In a large bowl toss the brussel sprouts and shallots with 1 tablespoon of olive oil, salt, and pepper. Transfer to the prepared baking sheet and roast for 20 minutes or until crispy on the outside. Remove from the oven and let cool.
2. Meanwhile, while the brussel sprouts and shallots roast in the oven, in a small bowl, make the vinaigrette. Whisk together the olive oil, apple cider vinegar, maple syrup, honey, and Dijon mustard adding salt and freshly ground pepper to taste.
3. Slice the apples thinly and toss them with the lemon juice.
4. Once the brussel sprouts and shallots are cooled, in a large bowl, toss them with the apples, cranberries, pumpkin seeds, and walnuts.
5. Pour the dressing over the salad and toss again.
6. On top of each serving sprinkle some goat cheese and serve immediately.

Notes

Instead of goat cheese, try bleu cheese sometimes. It's a delicious substitution!

The vinaigrette is delicious on salads too!