Recipe by Tera
"Healthy veggies with a hint of sweet. Who knew Brussels sprouts could taste so good?"
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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!
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.
I added a little garlic and ginger to the olive oil to give it a little more flavor. very nice.
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!
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.
very good. add raw walnuts 15 minutes before end of roasting.
Wow, this was delicious and healthy. I have been looking for a new side dish for Thanksgiving dinner that was low in carbs. There seems to be so few, but this one fit the bill. The blend of vegetables, fruit, and nuts was different but worked really well together. I mixed everything in a bowl to distribute the olive oil more evenly. I was pretty liberal on the oil, salt, pepper, and walnuts. I used dried cranberries instead of raisins just because I had so many. Did not add wine. Feta cheese at the end as suggested by Sandy sounds delicious and I will try that next time to attract more fans of a Brussels Sprouts dish.
This was a great recipe and I don't like Brussel sprouts! I altered it just a bit to suit my taste. I tossed the veggies in bacon grease and olive oil before baking. Near the end of cooking I added the apples as suggested by another reviewer and crumbled bacon. What doesn't taste good with bacon? Topped with pecans, forgot the raisins, and didn't have the wine. Turned out pretty good, but I bet the raisins and wine would have been tasty too.
* 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
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