Roasted Brussels sprouts with apples

Roasted Brussels sprouts with apples



Preparation Time

Cooking Time


5 c (1.25 l) Arctic Gardens Brussels sprouts

3 tbsp (45 ml) olive oil

Salt and ground pepper, to taste

3 tbsp (15 ml) pumpkin seeds

2 tbsp (30 ml) maple syrup or honey

2 tbsp (30 ml) cider vinegar

1 canned of mixed legumes

2 mini-can quinoa

2 apples, chopped

1/2 c (125 ml) crumbled feta


Preheat oven to 475 oF (240 oC).

On a baking sheet lined with baking paper or parchment paper, toss the Brussel sprouts with 2 tbsp (30 ml) olive oil and season.

Place the pumpkin seeds on the baking sheet beside the Brussels sprouts and bake for 5 minutes. 

Transfer the pumpkin seeds to a small bowl and return the baking sheet to the oven for another 10 minutes.

In a bowl, mix syrup with vinegar. Reserve half and add the remaining oil. 

Add the legumes and quinoa to the bowl. Coat with the syrup-vinegar mixture. Season and pour onto the baking sheet with the Brussels sprouts. Bake 5 minutes or until the Brussel sprouts are well roasted. 

Garnish with chopped apples, crumbled feta and drizzle with reserved dressing.