This dish is inspired by the iconic combination of crisp apples, cheddar cheese, and toasted hazelnuts. This trifecta is one of my favorite snacks, and one that I find myself eating often now that apples are in season. They also just so happen to provide the perfect foil for a deeply caramelized Brussels sprout; adding texture, freshness, and a crave-able depth of flavor. This dish comes together quickly thanks to the reliable workhorse that is a preheated sheet pan — and is an unexpected, but welcome addition to the seasonal roster of dishes you can lean on over the holiday season.

Vilda Gonzalez, @vildasaskiagonzalez


  • 3½ cups Brussels sprouts, large ones cut in half lengthways
  • ¼ cup plus 3 tablespoons olive oil
  • 1½ teaspoons sea salt, plus more to season
  • ½ teaspoon black pepper, plus more to season
  • 1½ teaspoons honey
  • 2 small shallots, thinly sliced
  • 3 tablespoons apple cider vinegar

  • 2 teaspoons whole grain mustard
  • ½ teaspoon red pepper flakes
  • 1 medium apple, diced
  • ¼ cup toasted hazelnuts, roughly chopped
  • Shaved cheddar cheese, to garnish
Cookware Used
Holy Sheet
Nonstick Half-Sheet Pan
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Stir Crazy
3-Piece Nested Mixing Bowl Set
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Beyond Measure Duo
Glass Measuring Cup Set
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Preheat the oven to 475°F. Once the oven has come to temperature, place Holy Sheet in the oven to preheat as well. 

In a large mixing bowl, combine the Brussels sprouts, ¼ cup of olive oil, 1 teaspoon of salt, ½ teaspoon black pepper, and ½ teaspoon of honey. Toss well to combine, then spread them out on the preheated Holy Sheet. Roast for 15-25 minutes, depending on the size of your Brussels sprouts. Smaller Brussels sprouts cook in a jiff, so be on high alert to not let them over cook. The beauty of a very hot oven paired with a preheated sheet tray is that you’ll be able to quickly achieve a deep caramelization of the vegetable, which is perfect when working with a smaller vegetable that otherwise risks over cooking. If using particularly large Brussels sprouts, you can lower the oven temperature to 450°F once the outer leaves have sufficiently browned to prevent the Brussels sprouts from burning before cooking all the way through. When the Brussels sprouts have taken on a deep, caramelized char and are just cooked through, remove them from the oven. 

While the Brussels sprouts are roasting, prepare the other components of the dish. In a medium mixing bowl, add the thinly sliced shallots, vinegar, and a pinch of salt. Set aside to quickly pickle for a minimum of 5 minutes. Add the mustard, honey, red pepper flakes, and a pinch of honey to the bowl. Stir to combine, then add the diced apples plus 3 tablespoons of olive oil. Mix to incorporate. 

Combine the apple and shallot mixture with the roasted Brussels sprouts. Transfer to a large serving plate, scatter over the chopped hazelnuts, and nestle in the shards of cheddar cheese. The objective is to make sure there’s enough nuts and cheese for every bite, so don’t skimp!