Skillet Brussels Sprouts with Apples and Walnuts | Easy Vegan Side Dish

Name: Skillet Brussels Sprouts with Apples and Walnuts | Easy Vegan Side Dish
Total time: 25 min
Yield: 4 servings
Ingredients: 1 lb. (450 g) Brussels sprouts, trimmed and halved; 2 medium apples, about 14 oz. (400 g), cored and sliced; ½ cup (55 g) walnuts, roughly chopped; 2 tbsp. (30 ml) olive oil, divided; 1 tbsp. (15 ml) apple cider vinegar; 1 tbsp. (15 ml) maple syrup; 1 tsp. chopped fresh rosemary, or ½ tsp. dried rosemary; ½ tsp. sea salt; ¼ tsp. black pepper; Extra chopped walnuts; Extra black pepper; Fresh rosemary, optional; Lemon wedges, optional

Culinary Collaborations
5 days ago
2 min read

Skillet Brussels Sprouts with Apples and Walnuts | Easy Vegan Side Dish

This November skillet brings together Brussels sprouts, apples, walnuts, and rosemary for an easy vegan fall side dish with just enough sweetness and crunch. The sprouts brown at the edges, the apples soften slightly, and the walnuts make it feel finished without much extra work.

Yield: 4 servings | Time: 25 minutes

Ingredients

For the Brussels Sprouts

1 lb. (450 g) Brussels sprouts, trimmed and halved
2 medium apples, about 14 oz. (400 g), cored and sliced
½ cup (55 g) walnuts, roughly chopped
2 tbsp. (30 ml) olive oil, divided
1 tbsp. (15 ml) apple cider vinegar
1 tbsp. (15 ml) maple syrup
1 tsp. chopped fresh rosemary, or ½ tsp. dried rosemary
½ tsp. sea salt
¼ tsp. black pepper

For Serving

Extra chopped walnuts
Extra black pepper
Fresh rosemary, optional
Lemon wedges, optional

Directions

Warm 1 tablespoon (15 ml) olive oil in a large skillet over medium heat.
Add the Brussels sprouts cut-side down where possible. Cook for 6 to 8 minutes, stirring occasionally, until browned in spots and beginning to soften.
Add the remaining 1 tablespoon (15 ml) olive oil, apples, rosemary, sea salt, and black pepper. Cook for 5 to 7 minutes, stirring occasionally, until the apples are slightly tender and the Brussels sprouts are just cooked through.
Stir in the apple cider vinegar and maple syrup. Cook for 1 to 2 minutes more, until the Brussels sprouts and apples look lightly glazed.
Add the walnuts and toss gently to combine.
Serve with extra walnuts, black pepper, fresh rosemary, and lemon wedges, if desired.

Make It Yours

For November, keep the Brussels sprouts and apple base, then adjust the add-ins for the meal.

Use pears instead of apples, or add a handful of dried cranberries for a tart-sweet finish.
Pecans, almonds, or pumpkin seeds can replace the walnuts.
For a more savory version, reduce the maple syrup to 1 teaspoon and add a little Dijon mustard with the vinegar.
For a heartier dish, serve the skillet over quinoa, farro, lentils, or mashed potatoes.