Roasted Brussels Sprouts, Carrots and Apples

Sheet Pan Brussels Sprouts and Pears


Serving Size:
1/2 cup

    Diet Types:
  • CKD non-dialysis
  • Diabetes
  • Dialysis
  • Lower Protein
  • Vegetarian


  • 20 medium Brussels sprouts
  • 3 large carrots
  • 2 medium apples
  • 1/4 cup olive oil
  • 2 tablespoons maple syrup
  • 1 teaspoon cinnamon
  • 1/2 teaspoon nutmeg
  • 1/4 teaspoon salt


  1. Preheat the oven to 375° F. Spray a baking sheet with nonstick cooking spray.
  2. Trim the Brussels sprouts and cut each one in half. Peel the carrots and cut into 1-inch pieces. Core the apple and cut into 1/2-inch cubes.
  3. Place Brussels sprouts, carrots and apple pieces in a large bowl.
  4. In a small bowl combine the olive oil, maple syrup and spices. Stir to combine.
  5. Pour sauce into the large bowl and stir to coat vegetables and apples. Place ingredients on the baking sheet. Sprinkle with the 1/4 teaspoon salt.
  6. Bake for 30 to 40 minutes until carrots are fork tender and Brussels sprouts begin to darken. 

Helpful hints

  • Replace carrots with 2 medium turnips if desired.
  • Add leftovers to mixed salad greens for a hearty roasted veggie salad the next day. 

Nutrients per serving

Calories 140

Protein 2 g

Carbohydrates 17 g

Fat 7 g

Cholesterol 0 mg

Sodium 105 mg

Potassium 332 mg

Phosphorus 48 mg

Calcium 40 mg

Fiber 3.8 g

Kidney and kidney diabetic food choices

  • 1-1/2 vegetable, medium potassium
  • 1/2 fruit, low potassium
  • 1 fat

Carbohydrate choices


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