Recipe by Jenny Lieberman

Rosh Hashanah Brussels Sprouts

add or remove this to/from your favorites

Would it really be Rosh Hashanah without a roasted vegetable and some sliced apples? We’re giving your staple side dish a bit of an upgrade this year. Instead of having the same bland vegetable and sliced apple, shake things up with a roasted Brussels Sprouts dish that screams Rosh Hashanah. It has all the elements of a good side dish: a neutral tasting roasted vegetable, a fresh bite from some apples, sweetness from dates, and a crunch from the almonds. Check out our complete collection of Rosh Hashanah recipes for mains, sides, soups, desserts, and more inspiration for the holiday.  


Rosh Hashanah Brussels Sprouts

  • 1 (16-ounce) package brussels sprouts (see note for instructions on using frozen)

  • 2 tablespoons avocado oil or Gefen Olive Oil

  • 1/4 teaspoon salt

  • 1 apple

  • 3 Medjool dates

  • 1/4 cup slivered almonds (sunflower seeds are a good substitution if you do not use nuts on Rosh Hashanah)


Prepare the Rosh Hashanah Brussels Sprouts


Start by prepping all of your ingredients. Clean your brussels sprouts and then cut them in half lengthwise and place onto a lined sheet pan. Cut your apple into small cubes and place onto one side of another lined sheet pan, leaving space for the slivered almonds on the other side.


Add the oil and salt to the brussels sprouts and mix to coat. Spread the brussels sprouts evenly along the sheet pan and roast at 425 degrees Fahrenheit for around 25 minutes. Be sure to keep an eye on these, as the leaves may start to burn.


Add a drop of oil and a pinch of salt to the apples and mix to coat. Spread the apples evenly along one side of the sheet pan, spreading the slivered almonds evenly along the other side of the sheet pan. Allow the apples to cook for around 25 minutes at 425 degrees Fahrenheit. For the almonds (or sunflower seeds), let them toast for only about five minutes before removing them from the oven. They should only get a little browned.


While the rest of the dish is cooking, prepare the dates. Remove the pits from the dates, breaking the date into two halves and cutting each half lengthwise down the middle. Cut each half widthwise to get small date bits. The dates will naturally clump together but once you add them to the final dish they will disperse.


Once the rest of the ingredients are done cooking, it’s time for assembling. Just add your brussels sprouts, apples, and dates to a serving bowl and mix well. Top with the slivered almonds and serve. This dish can be served room temperature or warmed up.

Rosh Hashanah Brussels Sprouts

Please log in to rate


Notify of
Inline Feedbacks
View all comments