Pin This vibrant sheet-pan Brussels sprouts and apples dish has transformed my weeknight dinner routine with its perfect balance of savory and sweet flavors, all brought together by a tangy homemade dill pickle ranch dressing that elevates ordinary vegetables into something extraordinary.
I first created this recipe during apple season when I was looking for creative ways to use my farmers market haul. What started as a simple side dish experiment has become one of our most requested family meals, especially during fall and winter months.
Ingredients
- Brussels sprouts: These cruciferous vegetables develop a wonderful caramelized exterior and tender interior when roasted. Look for bright green, tightly closed sprouts for the best flavor.
- Apples: Honeycrisp or Gala varieties offer the perfect balance of sweetness and structure, maintaining their shape during roasting while adding natural sweetness. Choose firm apples with unblemished skin.
- Red onion: Adds a savory depth that mellows beautifully when roasted. Select onions that feel heavy for their size with dry, papery skin.
- Olive oil: Helps achieve that perfect golden caramelization. Use a good quality oil for best results.
- Mayonnaise: Creates the creamy base for our homemade ranch. Full-fat varieties yield the richest texture.
- Sour cream: Adds tanginess and lightens the dressing texture. Look for cultured sour cream for more complex flavor.
- Dill pickle juice: The secret ingredient that transforms ordinary ranch into something special. Use the brine from your favorite dill pickles.
- Fresh herbs: Dill and chives bring brightness and color. Fresh herbs make a noticeable difference, but dried can work in a pinch.
Instructions
- Prep the vegetables:
- Trim Brussels sprouts by removing any discolored outer leaves and cutting off the tough stem ends before halving them. Core apples and slice into wedges about 1/4 inch thick. Slice red onion into thin wedges, keeping some of the root intact so pieces hold together during roasting.
- Season and arrange:
- In a large bowl, combine all vegetables and fruit with olive oil, making sure every piece gets a light coating. Season generously with kosher salt and freshly ground pepper, tossing again to distribute evenly. Spread everything in a single layer on your parchment-lined sheet pan, giving pieces room to breathe so they roast rather than steam.
- Master the roasting technique:
- Roast at a high temperature of 425°F to encourage caramelization. The key is allowing enough space between pieces so moisture can escape. After about 12 minutes, use a spatula to gently turn everything over, bringing less-browned pieces from the edges toward the center. Continue roasting until Brussels sprouts are deeply golden with crispy edges and apples are tender but still hold their shape.
- Create the dill pickle ranch:
- While vegetables roast, whisk together mayonnaise and sour cream until completely smooth. Add pickle juice gradually, tasting as you go to achieve your preferred level of tanginess. Fold in chopped pickles, herbs, and seasonings, allowing flavors to meld while vegetables finish cooking. The dressing should be thick enough to drizzle but not overly runny.
Pin The dill pickle ranch is truly the heart of this recipe. I discovered this combination accidentally when I ran out of lemon juice and substituted pickle brine in a pinch. My family immediately noticed the difference and now I keep extra pickle juice specifically for making dressings and marinades.
Storage Tips
This dish maintains its best texture when eaten fresh from the oven, but leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Store the dressing separately to prevent vegetables from becoming soggy.
When reheating, spread leftovers on a baking sheet and warm in a 350°F oven for about 5 minutes until just heated through. The microwave works in a pinch but will soften the texture. Cold leftovers also make a delicious addition to grain bowls or salads.
The dill pickle ranch dressing keeps beautifully for up to a week in the refrigerator, making it worth mixing a double batch to use on other salads and as a dip throughout the week.
Ingredient Substitutions
If Brussels sprouts aren't your favorite, try this recipe with cauliflower florets or broccoli instead. They roast beautifully and pair wonderfully with the sweet apples and tangy dressing.
For a dairy free version, substitute plant based mayo and coconut yogurt for the sour cream. The pickle brine adds enough flavor that you won't miss the traditional dairy components.
Pears make an excellent substitute for apples, especially firm varieties like Bosc or D'Anjou. They bring a different sweetness profile that works beautifully with the Brussels sprouts.
Serving Suggestions
For a complete meal, serve this dish alongside a simple protein like roasted chicken or baked tofu. The tangy dressing complements both without competing for attention.
Transform this into an impressive appetizer by serving it on a large platter with toothpicks for easy grabbing at parties or gatherings. The colorful vegetables and creamy dressing make for an eye catching presentation.
For a heartier vegetarian main, scatter cooked quinoa or farro across your serving platter before topping with the roasted vegetables and dressing. The grains soak up the flavors beautifully while adding satisfying texture and protein.
Seasonal Adaptations
Summer version: Replace Brussels sprouts with zucchini chunks and use stone fruits like peaches or nectarines instead of apples for a lighter warm weather variation.
Fall harvest: Add cubed butternut squash to the sheet pan for additional autumn flavor and color.
Winter comfort: Include parsnips and sweet potatoes along with the Brussels sprouts for a heartier cold weather meal.
Pin Ensure vegetables are dry before roasting for maximum crispiness.
Use a good quality olive oil for the best caramelization.
Recipe Q&A
- → Can I make the dill pickle ranch ahead?
Yes, you can prepare the dill pickle ranch up to three days ahead. Store it covered in the refrigerator before using.
- → What apple varieties work best?
Firm, sweet-tart apples like Honeycrisp or Gala hold up well during roasting and complement the savory flavors.
- → Is this dish suitable for gluten-free diets?
Yes, it's naturally gluten-free. Always verify ingredient labels for any processed items to be sure.
- → How can I add protein?
Try adding roasted chickpeas, crumbled feta, or serve alongside grilled chicken for extra protein options.
- → Can the dressing be made lighter?
Substitute Greek yogurt for sour cream or use a lighter mayonnaise to reduce calories and fat content.
- → Are there substitutes for fresh dill?
You can use dried dill in place of fresh; just reduce the amount as the flavor is more concentrated.