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

Tera

Recipe Summary

prep:
15 mins
cook:
20 mins
total:
35 mins
Servings:
6
Yield:
6 servings
Advertisement

Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

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

    Advertisement
  • 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.

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.

Nutrition Facts

158 calories; protein 4.4g 9% DV; carbohydrates 26.1g 8% DV; fat 5.8g 9% DV; cholesterolmg; sodium 26.8mg 1% DV. Full Nutrition

Reviews (41)

Read More Reviews

Most helpful positive review

Rating: 5 stars
03/08/2013
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! Read More
(38)

Most helpful critical review

Rating: 3 stars
04/23/2019
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. Read More
58 Ratings
  • 5 star values: 44
  • 4 star values: 8
  • 3 star values: 4
  • 2 star values: 1
  • 1 star values: 1
Rating: 5 stars
03/07/2013
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! Read More
(38)
Rating: 5 stars
08/02/2013
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. Read More
(17)
Rating: 5 stars
07/13/2013
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! Read More
(13)
Advertisement
Rating: 5 stars
10/05/2013
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! Read More
(5)
Rating: 5 stars
06/04/2013
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. Read More
(5)
Rating: 5 stars
01/07/2014
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! Read More
(4)
Advertisement
Rating: 4 stars
02/02/2013
I added a little garlic and ginger to the olive oil to give it a little more flavor. very nice. Read More
(3)
Rating: 5 stars
02/27/2013
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. Read More
(3)
Rating: 5 stars
12/21/2014
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). Read More
(2)
Rating: 3 stars
04/23/2019
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. Read More