Roasted Brussel sprouts with apples, sultanas and walnuts

Roasted Brussel sprouts with apples, sultanas and walnuts

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About this recipe: 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?


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

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.


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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