The Vegan Table: Roasted Brussels Sprouts With Apples

THIS RECIPE IS AMAZING!!!  Do this for a potluck, for Thanksgiving, or just to wow anyone!  Little effort, little time, and great result!

After roasting, you will get a little caramelized sugar from the apples and the Brussels sprouts are just delectable, definitely one of the best ways of preparing Brussels sprouts I have ever tried!

I used Chinese mahogany instead of onion, which is not very necessary in this recipe I believe.  I used coconut oil instead of butter, a truly wonderful substitution in this recipe.  And I used gala apples instead of granny Smith, and it was sweeter and I liked it actually very much that way.

It looks magnificent when it just came out of the oven, so if you want to use a casserole dish to serve it later, you can just use the dish to hold the Brussels sprouts, and it will amaze your guests!  But don’t stack the sprouts on top of each other for the cool roasting look!

I could not find a lot of people who tried this recipe, but I found there are a lot of variation to this recipe and they all had really good reviews of roasted Burssels sprouts with apples:


About leneatiengo

Vegan, without onion, garlic, leek, coriander/cilantro, hing (asafoetida), scallion, green onion, chives
This entry was posted in apple, autumn, Brussels sprout, Chinese mahogany/toona, coconut oil, Food and drink, olive oil, Recipes, winter and tagged , . Bookmark the permalink.

2 Responses to The Vegan Table: Roasted Brussels Sprouts With Apples

  1. dapperdolly says:

    Oo it looks so tempting and I can imagine how great it is, I’ve never had brussells with any form of sweet partner, will have to give this a try!

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