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

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.
Kitchen-Friendly View
  • PREP 15 mins
  • COOK 20 mins
  • READY IN 35 mins

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

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!

 
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.

 

17 Ratings

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!

 
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!

 
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.

 
Jan 21, 2014

This was great. Didn't change a thing although I do think one of the recommendations about adding a little fresh ginger would work well. We could have eaten this as a main dish.

 
Jan 07, 2014

I made this for Christmas dinner and everyone loved it. Since I was serving both Roast Beef and Turkey Breast (for the non-meat eaters) this was the perfect combination of vegetables. I was serving 10 adults so i adjused the recipe accordinly and used golden raisins and dried cranberries which added some much needed color. Will definately make this again!

 

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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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