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?
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.
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)
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)
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)