Recipe by Tera
"Healthy veggies with a hint of sweet. Who knew Brussels sprouts could taste so good?"
Hmm. None of these ingredients are on sale today.
Show ingredients on sale
Sort stores by
Save money at local stores when ingredients are on sale!
Watch video tips and tricks
Brussels sprouts, halved
apples - peeled, cored, and cut into chunks
sweet onion, sliced
olive oil, or more if needed
salt and ground black pepper to taste
Chardonnay wine, or more to taste
This was a fabulously healthy vegetable dish! I did do a couple of things different though. I bought honeycrisp apples and I cored and diced them, but left the healthy skin on. This added nutrients and color! I also omitted the salt and pepper and added 1 tablespoon of balsamic vinegar to the olive oil. I let them roast for 30 minutes as I like them browned a little bit. And when I added the raisins and walnuts I also added about 1/2 oz of crumbled feta cheese for just a slight zip. I then divided it into individual serving dishes to pack for my lunches. This will be a staple in my diet for sure!
I could not get past the taste of the brussel sprouts in this...that part was gross (not to sound like a 5 year old). But everything else was good!
Maybe I can leave out the brussel sprouts next time... :-\ Yeah, I'm 36 and I still HATE brussel sprouts. :D
My wife and I really loved this recipe and will definitely do it again. I used dry cranberries we had on hand rather than raisins. Rather than drizzle oil on, I prefer to add the oil and seasoning in a bowl and mix everything. Everything else was pretty much as instructed.
I didn't like brussels sprouts when I was young. The ones my mother served were always frozen ones that were then boiled. Now my wife and I always start with fresh ones and roast them. They are so much better.
so i did modify it a little because i didn't have any white wine. I used a balsamic vinegar reduction in it's place and it was MARVELOUS. I also added the walnuts with about 15 minutes to go to make them crunchy. Superb! thank you!
I love this, I have had it more than once. I make it on the stovetop in a wok. I use garlic with the EVOO and in place of the wine I use Pomegranate juice. I also throw in some sweet and sour cabbage. In place of the walnuts I use cashews. Serve it over rice. I could sit and eat till it's gone.
I added a little garlic and ginger to the olive oil to give it a little more flavor. very nice.
Holy cow! This was SO DELICIOUS! I absolutely loved it. I try very hard to do recipes the first time the way they are presented. The only glitch here was I only had regular raisins. Otherwise - with my fresh from the garden brussel sprouts - this recipe was made the way they posted it and was couldn't-stop-eating-it perfect!! THANK YOU SO MUCH! NEW FAVORITE!
We thought this was absolutely delicious. Just kept eating it till it was all gone. It was a great combination of flavors. Didn't add the wine at the end... not needed.
* Percent Daily Values are based on a 2,000 calorie diet.
Roasted Brussels Sprouts with Apples, Golden Raisins, and Walnuts
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories from Fat: 52
Dozens and dozens of appetizers perfect for the winter season.
Complete the meal with your favorite holiday side dishes.
Delicious recipes, party ideas, and cooking tips! Get a year of Allrecipes magazine for $5!
See how to make roasted Brussels sprouts and cipollini onions.
See how to make a simple, healthy veggie side dish.
See how to make easy Brussels sprouts roasted with duck fat.