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Roasted Brussels Sprouts with Apples and Hazelnuts

A delicious fall side dish that also dresses up the holiday table nicely!

Course Side Dish
Cuisine American
Keyword easy side dish recipe, fall recipes, holiday recipe
Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 10 minutes
Servings 4 servings
Author Linda Spiker


  • 1 lb Brussels Sprouts cut in half
  • 10 small shallots, peeled and in cut in half or quarters (depending on size)
  • 2 small Granny Smith or Pink Lady Apples, thinly sliced
  • 1/2 cup Hazelnuts, coursely chopped
  • olive oil
  • Sea salt
  • Freshly ground pepper
  • 3 Tablespoons butter, ghee, or olive oil 


  1. Serves 4-6. Preheat oven to 400, place rack in center positon.
  2. Place prepared Brussels Sprouts and shallots on a rimmed cookie sheet lined with parchment, and drizzle with olive oil, toss.
  3. Use enough olive oil that all veggies are lightly glistening with oil.
  4. Sprinkle with a few pinches of sea salt and several turns of freshly ground pepper. Toss.
  5. Place in oven and roast for 40-45 minutes or until edges of sprouts and shallots are browned and centers are tender. (Note: differences in ovens, altitude etc can affect cooking time. Check often)
  6. Take out of oven.
  7. Place a large cast iron skillet on cooktop on medium heat. Add butter, ghee or coconut oil.
  8. When melted add sliced apples.
  9. Sauté for three minutes stirring occasionally.
  10. Add hazelnuts and cook for 3-5 more minutes, stirring frequently.
  11. When apples are soft add Brussels and shallots to pan.
  12. Toss together and cook for two more minutes.
  13. Taste and add more sea salt and pepper if needed. Serve!