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Roasted Brussels Sprouts and Apple Salad


This recipe was created in partnership with Meme Inge, MS, RD of Living Well Kitchen. Try it with DiGiorno Thin & Crispy pizza for a great combo packed with tasty veggies for a balanced meal.


  • 1 pound brussels sprouts roughly, chopped
  • 2 tablespoons olive oil, divided
  • 3/8 teaspoon salt, divided
  • 2 apples, diced
  • 1 lemon juiced (1/4 cup juice)
  • 1/4 teaspoon black pepper
  • 2-3 sprigs fresh rosemary, minced (1/2 teaspoon)


  1. Make sure the oven racks are in the middle of the oven. Preheat the oven to 400*F. Line a baking sheet with parchment paper or foil for easier cleanup.
  2. Toss the chopped brussels sprouts with one tablespoon of olive oil and 1/8 teaspoon salt on the baking sheet. Spread in a single layer, and bake in the preheated oven for 15 minutes.
  3. Meanwhile, toss the apples, lemon juice, black pepper, minced rosemary, remaining 1/2 teaspoon salt, and remaining tablespoon oil together in a glass or plastic bowl. Set aside.
  4. After the brussels sprouts have been roasting for 15 minutes, stir. Transfer back into the oven. Put the pizzas onto the other racks in the oven. Bake everything for 13-15 minutes until done.
  5. Remove brussels sprouts and pizzas from the oven. Toss roasted brussels sprouts with apples and dressing. Slice pizzas, and serve. Enjoy!