• Sharon Rhys

Roasted Brussel Sprouts with Apple & Rutabaga

I am bringing you another Brussel sprouts recipe. This time they are roasted with sliced apples. They are then tossed with roasted rutabaga and red wine dijon vinaigrette. A dose of sweet, savory, toasty and nutritious roasted vegetables all at once.

If you have root vegetables and apples this season, why not try roasting and savoring them together? It is different but they are delicious together.



Makes: ~3 servings


Red Wine Dijon Vinaigrette

1/8 cup olive oil

**1/8 cup infused garlic oil (see Notes)

3 tbsp. red wine vinegar

1½ tbsp. maple syrup

1 tsp. salt to taste

black pepper to taste

½ tsp. Dijon mustard

½ tsp. dried oregano

1 garlic clove (finely minced)


  1. Whisk all dressing ingredients until well combined. Set aside.


400 gm rutabaga (peeled and diced to ½” cubes)

1 tbsp. grapeseed oil

½ tsp. salt to taste

black pepper to taste


  1. Preheat the oven to 420°F.

  2. Place rutabaga on a lined baking sheet. Toss with oil, salt and black pepper to taste.

  3. Roast in oven for ~30 mins stirring halfway through.

  4. After ~30 mins, remove the rutabaga from the oven and set aside.

  5. Turn down the oven heat to 400°F

Brussel Sprouts

370 gm Brussel sprouts (trimmed, yellow leaves removed and halved)

1 tbsp. grapeseed oil

¼ tsp. dried thyme

1/8 tsp. cayenne

½ tsp. salt or to taste

black pepper to taste

100 gm firm red apple (cored and sliced)

**3 tsp coconut bacon (see Notes)


  1. Place prepared Brussel sprouts on a lined baking sheet. Toss with oil, thyme, cayenne, salt and black pepper to taste.

  2. Roast in oven at 400°F for ~15 mins. Remove sprouts from the oven and add the apples. Toss together and return to the oven.

  3. Roast for another 10 mins.

  4. Return sprouts and apples to the oven. Roast for another 10 mins.

  5. After ~10 mins, remove both sprouts and apples from the oven.

Remaining Steps

  1. Place roasted Brussel sprouts, rutabaga and apple in a large mixing bowl.

  2. Toss with 3 tbsp. vinaigrette. Add more dressing if desired.

  3. Garnish with coconut bacon.

  4. Serve with your favorite grain.


  • I used infused garlic oil from La Tourangelle and coconut bacon from Pimp My Salad.

  • Remaining dressing can be kept in the refrigerator for ~2 weeks.


Did you try this recipe?

If you did, let me know how it went. Don’t forget to tag your photo with #sncxkitchen when you share on Instagram.

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