Roasted Brussel sprouts with apples, sultanas and walnuts

    (46)
    35 min

    Sprouts are roasted with apples and cauliflower and tossed with sultanas and walnuts for a lovely Christmas side dish. Who knew Brussels sprouts could taste so good?


    2 people made this

    Ingredients
    Serves: 6 

    • 450g Brussels sprouts, halved
    • 100g cauliflower, chopped
    • 2 apples - peeled, cored, and cut into chunks
    • 1 onion, sliced
    • 1 tablespoon olive oil, or more if needed
    • salt and freshly ground black pepper to taste
    • 75g sultanas or golden raisins
    • 30g chopped walnuts
    • 1 tablespoon white wine, or more to taste

    Method
    Prep:15min  ›  Cook:20min  ›  Ready in:35min 

    1. Preheat oven to 200 C / Gas mark 6. Line grease a baking dish or line a baking tray with foil.
    2. Spread sprouts, cauliflower, apples and onion on the prepared baking dish or tray; drizzle with olive oil. Season with salt and black pepper; stir until evenly coated.
    3. Bake in the preheated oven until sprouts and cauliflower are tender, 20 to 25 minutes.
    4. Transfer the roasted veg mixture to a serving bowl. Stir in sultanas and walnuts; drizzle with wine. Toss to coat.

    Suggestion:

    If you prefer the apples to have a bit of crunch, add them halfway through the cooking time. 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 walnuts.

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    Reviews & ratings
    Average global rating:
    (46)

    Reviews in English (33)

    by
    28

    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!  -  07 Mar 2013  (Review from Allrecipes US | Canada)

    by
    11

    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.  -  02 Aug 2013  (Review from Allrecipes US | Canada)

    by
    10

    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!  -  13 Jul 2013  (Review from Allrecipes US | Canada)

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