Roasted Brussels Sprouts With Apple, Creme Fraiche & P

READY IN: 19mins
Recipe by Dona England

Ohmygosh I love this dish! The name says it all. I found this at

Top Review by averybird

This gets an A plus rating from me, a really lovely dish. The flavors were top notch. I sliced the apple very thin and used walnuts in place of pistachios. One thing, roasting time for the Brussels sprouts took considerably longer that 15 minutes for me. But I just let them go until done (at least 30 min, maybe longer). Otherwise I wouldn't change a thing.

Ingredients Nutrition


  1. Preheat oven to 450°F.
  2. Toss the brussels sprouts with enough olive oil to coat, a genereous pinch of salt and pepper to taste.
  3. Put the sprouts on a baking sheet pan in the preheated oven for 15 minutes.
  4. Meamwhile, in a small saute pan, gently simmer the balsamic vinegar with the honey until the mixture has reduced and is slightly thickened, 3-5 minutes. Set aside.
  5. After 15 minutes, removed the Brussels sprouts from the oven, and test with a paring knife. If the Brussels sprouts are not sufficiently charred to tender, return to the oven for 5 minutes. If they appear to be charring too much, reduce the oven to 400 and continue roasting until they are knife tender.
  6. When the Brussels sprouts are finished cooking, remove from the oven, transfer to a bowl, aned add the pistachios and apple slices.
  7. Pour the reduce balsame mixture into the bowl and toss to coat evenly.
  8. Transfer mixture to serving platter and top with a dollop of creme fraiche. Add more salt and creme fraiche if desired.

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