Make These Roasted Brussels Sprouts With Avocado and Apple

As Hudson Valley-based Chef Dan Kluger proves, roasted Brussels sprouts are incredibly delicious, especially alongside creamy avocado.

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This is a healthier (and vegan) take on the typical roasted Brussels sprouts side dish, which often involves cured pork and/or cheese. I dress it with a quick honey-mustard vinaigrette, which should also become part of your regular salad-dressing rotation.

Roasted Brussels Sprouts With Avocado and Apple

Course: SidesCuisine: AmericanDifficulty: Medium


Prep time


Cooking time


Total time



Makes about ¾ cup


  • Honey-Mustard Vinaigrette
  • 2 tbsp fresh lime juice

  • 2 tbsp fresh lemon juice

  • 2 tbsp champagne vinegar

  • 1 tsp honey

  • 1½ tsp Dijon mustard

  • ½ tsp wholegrain mustard

  • ¾ tsp Tabasco hot sauce

  • 1 tsp kosher salt

  • 2 tbsp extra-virgin olive oil

  • Roasted Brussels Sprouts
  • 1 pound Brussels sprouts, trimmed

  • ¼ cup extra-virgin olive oil

  • 1 tbsp kosher salt

  • Freshly ground black pepper

  • For Serving
  • Roasted Brussels sprouts

  • 2 tbsp toasted sunflower seeds

  • ½ red finger chile, thinly sliced (with seeds)

  • ½ large avocado, cut into ½-inch cubes

  • ½ Crispin or Golden Delicious apple (with skin), cored and cut in ½-inch cubes

  • ¼ cup honey-mustard vinaigrette

  • ½ cup roughly chopped basil

  • ¼ cup roughly chopped mint

  • 1 lime, for zesting

  • Flaky salt and freshly ground black pepper


  • For the vinaigrette
  • In a mixing bowl, combine all the ingredients except the olive oil and whisk to combine. Slowly whisk in the olive oil until emulsified.
  • For the Brussels sprouts
  • Preheat the oven to 400°F. Bring a large saucepan of salted water to a boil and prepare an ice bath. Working in batches, blanch the Brussels sprouts until almost tender, about 2 minutes. Transfer to the ice bath to cool, then transfer to paper towels and pat dry. Cut the Brussels sprouts in half.
  • In a large ovenproof skillet, heat the oil over high heat until it shimmers. Add the Brussels sprouts, salt, and pepper and stir. Transfer to the oven and roast, stirring a few times, until the sprouts are well browned, 15–20 minutes.
  • For serving
  • As soon as the Brussels sprouts come out of the oven, add the sunflower seeds and chile slices to the skillet and stir for a minute or so. Transfer to a serving platter or bowl. Top with the avocado and apple. Drizzle with the vinaigrette and top with the basil, mint, and some freshly grated lime zest. Season with flaky salt and pepper and serve.


  • CHEF’S TIP: We talk a lot about balancing flavor and texture when creating new dishes, but I also like to consider temperature, specifically contrasting temperatures. There’s something exciting about pairing hot and cold in a dish, like a drizzle of cool yogurt on a hot soup. Here, I pair roasted sprouts with cool, crisp apple and creamy avocado.
  • From the book CHASING FLAVOR, Techniques and Recipes to Cook Fearlessly by Dan Kluger. Copyright © 2020 by Daniel Kluger. Copyright photographs © 2020 by Evan Sung. Reprinted by permission of Mariner Books, an imprint of HarperCollins Publishers.
Roasted Brussels Sprouts with Avocado and Apple
Photo by Even Sung, courtesy of Harper Collins

Related: Make This Roasted Chickpea Gyro With Avocado Tzatziki Sauce

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