Roasted Brussels Sprouts with Apples, Golden Raisins, and Walnuts

Roasted Brussels Sprouts with Apples, Golden Raisins, and Walnuts

Tera

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

35 m servings 158 cals
Serving size has been adjusted!
Original recipe yields 6 servings

Nutrition

  • Calories:
  • 158 kcal
  • 8%
  • Fat:
  • 5.8 g
  • 9%
  • Carbs:
  • 26.1g
  • 8%
  • Protein:
  • 4.4 g
  • 9%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 91 mg
  • 4%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  • Prep

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  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.

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.

Reviews

Read all reviews 28
  1. 39 Ratings

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Most helpful positive review

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 nut...

Most helpful critical review

I thought the recipe was horrible. I cooked it longer than what was called for. Other than that I changed nothing. The Brussels sprouts were soggy because of apples. I would not make this again.

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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 nut...

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 seaso...

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 ...

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 c...

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

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 se...

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. Otherwi...

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.

delicious! I had no cauliflower so just left it out, used dried cranberries for the same reason. For the olive oil I had some blood orange olive oil and did the rest the same and it was so good ...

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