Roasted Brussels Sprouts with Apples, Golden Raisins, and Walnuts Recipe - Allrecipes.com
Roasted Brussels Sprouts with Apples, Golden Raisins, and Walnuts Recipe
  • READY IN 35 mins

Roasted Brussels Sprouts with Apples, Golden Raisins, and Walnuts

Recipe by  

"Healthy veggies with a hint of sweet. Who knew Brussels sprouts could taste so good?"

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Ingredients Edit and Save

Original recipe makes 6 servings Change Servings
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  • PREP

    15 mins
  • COOK

    20 mins
  • READY IN

    35 mins

Directions

  1. Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with aluminum foil.
  2. Spread Brussels sprouts, cauliflower, apples, and onion onto the prepared baking sheet; drizzle with olive oil. Season with salt and black pepper; stir until evenly coated.
  3. Bake in the preheated oven until Brussels sprouts and cauliflower are tender, 20 to 25 minutes.
  4. Transfer Brussels sprouts mixture to a serving bowl. Fold in raisins and walnuts; drizzle with wine. Toss to coat.
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Footnotes

  • Cook's Note:
  • For firmer apples, add apples to mixture halfway through baking. For ease of baking, we add them at the beginning and don't mind them a bit soft. They contrast nicely with the crunch of the sprouts and walnuts.
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Reviews More Reviews

Most Helpful Positive Review
Mar 07, 2013

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!

 
Most Helpful Critical Review
Nov 25, 2014

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

 
Aug 02, 2013

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.

 
Jul 13, 2013

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!

 
Jun 04, 2013

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.

 
Feb 02, 2013

I added a little garlic and ginger to the olive oil to give it a little more flavor. very nice.

 
Oct 05, 2013

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!

 
Feb 27, 2013

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.

 

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Nutrition

  • Calories
  • 158 kcal
  • 8%
  • Carbohydrates
  • 26.1 g
  • 8%
  • Cholesterol
  • 0 mg
  • 0%
  • Fat
  • 5.8 g
  • 9%
  • Fiber
  • 5.5 g
  • 22%
  • Protein
  • 4.4 g
  • 9%
  • Sodium
  • 91 mg
  • 4%

* Percent Daily Values are based on a 2,000 calorie diet.

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