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.
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 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!
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.
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.
I thought this was a good recipe. The raisins and apples added some nice sweetness to the brussel sprouts. I left out the cauliflower, because I didn't have any, and I'm not a fan. I didn't used to like brussel sprouts either, but recipes like this one are helping me make them more often.
* 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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