Name: Roasted Brussels Sprouts with Apples, Golden Raisins, and Walnuts
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 6 servings
Ingredients: 1 pound Brussels sprouts, halved; 1 cup chopped cauliflower; 2 apples - peeled, cored, and cut into chunks; 1 sweet onion, sliced; 1 tablespoon olive oil, or more if needed; salt and ground black pepper to taste; ½ cup golden raisins; ¼ cup chopped walnuts; 1 tablespoon Chardonnay wine, or more to taste

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

Roasted Brussels Sprouts with Apples, Golden Raisins, and Walnuts

Brussels sprouts, halved

cauliflower

apples

onion,

olive oil,

salt and black pepper

golden raisins

walnuts

Chardonnay wine,

Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with aluminum foil.


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.


Bake in the preheated oven until Brussels sprouts and cauliflower are tender, 20 to 25 minutes.


Transfer Brussels sprouts mixture to a serving bowl. Fold in raisins and walnuts; drizzle with wine. Toss to coat.


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!

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.

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!

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

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.

This was a hit with my entire family; I will definitely make again! Adjustments that I made (mostly based on the contents in my cupboards): I used an entire head of cauliflower (had to get used); pinor noir instead of white wine (and added in with all other ingredients) pecans instead of walnuts and left out the raisins but added in 6 strips of uncooked bacon to the mixture before cooking. Cooked at 450 for 30 mins (like another reviewer I like the veggies a bit browned).

I had high hopes for this recipe. Many reviews stated people that don't like brussel sprouts loved it....not so with my family. I thought it was ok but family members that weren't fans of the little cabbages still didn't like it. I roasted it a little longer like a few people suggested. I also substituted basamic vinegar for the wine.

roasted brussels sprouts with apples, golden raisins, and walnuts

Prep Time: 15 minutes

Cook Time: 20 minutes

Total: 35 minutes

Servings: 6

Cost: $8.49 /serving

Author : Tera

Ingredients

Instructions

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