Roasted Brussels Sprouts

Roasted Brussels Sprouts with Apple and Walnuts

Holy cow have I really made it three days on this veggie challenge? Yes. Yes, I believe I have. *Does victory dance* I usually give things up before I even start them, so this is really incredible!

In keeping with in-season produce as much as possible, I’m trying to use winter veggies to start with. I know, I know… It will still be winter (maybe early spring) by the time I’m done with my 50 day challenge. But I can at least start with the winter veggies! So today it’s Brussels sprouts. Is it just me, or do all the winter veggies seem like things most kids don’t like?? Rutabaga, Brussels sprouts, Collard greens, turnips, kale, leeks… I think even most adults don’t appreciate these veggies most of the time! Well, if this recipe helps even one person discover the joys of Brussels sprouts then I’ll be a happy girl.

Brussels Sprouts with Apples and Walnuts

Brussels Sprouts

This is such a healthy, low-fat recipe that I could eat it every day. Especially since it’s so flavorful. The apple and agave nectar sweeten the dish while the tang of the apple balances the earthiness of the Brussels sprouts.  This dish is delicious warm or cold.

Roasted Brussels Sprouts with

Apple and Walnuts

  • 2 Tbs olive oil
  • 1-1/2 lbs Brussels sprouts, washed and quartered
  • 1 Granny Smith or other tart apple, cubed
  • 1 shallot, finely diced
  • 1/3 cup walnuts, coarsely chopped
  • 1 Tbs Agave nectar
  • 1 Tbs grainy mustard
  • Juice from 1 lemon
  • sea salt and fresh ground pepper, to taste

Preheat oven to 400 degrees Fahrenheit.

In a roasting pan lined with foil, toss Brussels sprouts with 1 Tbs of the olive oil. Fold foil over the Brussels sprouts to cover and roast for 30 minutes. After 30 minutes, uncover the sprouts and roast another 10 minutes to allow the edges to become browned and slightly crispy. Remove from oven and set aside.

Brussels Sprouts in pan

Mix together remaining 1 Tbs olive oil, shallot, agave nectar, mustard, and lemon juice. In a large bowl, toss apples, walnuts and Brussels sprouts with the oil mixture. Season to taste with salt and pepper.

Super easy, as promised! The only hard part about this is waiting the 40 minutes for the Brussels sprouts to roast. Then it comes together fast and disappears even faster!

Roasted Brussels Sprouts with Apples and Walnuts

Printable version:

Vegan Roasted Brussels Sprouts with Apples and Walnuts

 

Printable version:

Roasted Brussels Sprouts with Apple and Walnuts
 
Author:
Serves: 2-4
Ingredients
  • 2 Tbs olive oil
  • 1-1/2 lbs Brussels sprouts, washed and quartered
  • 1 Granny Smith or other tart apple, cubed
  • 1 shallot, finely diced
  • ⅓ cup walnuts, coarsely chopped
  • 1 Tbs Agave nectar
  • 1 Tbs grainy mustard
  • Juice from 1 lemon
  • sea salt and fresh ground pepper, to taste
Instructions
  1. Preheat oven to 400 degrees Fahrenheit.
  2. In a roasting pan lined with foil, toss Brussels sprouts with 1 Tbs of the olive oil. Fold foil over the Brussels sprouts to cover and roast for 30 minutes. After 30 minutes, uncover the sprouts and roast another 10 minutes to allow the edges to become browned and slightly crispy. Remove from oven and set aside.
  3. Mix together remaining 1 Tbs olive oil, shallot, agave nectar, mustard, and lemon juice. In a large bowl, toss apples, walnuts and Brussels sprouts with the oil mixture. Season to taste with salt and pepper.

 

These roasted Brussels sprouts with apple and walnuts are going to become one of my favorites. Stay tuned for tomorrow’s veggie recipe, and don’t forget to subscribe if you want to follow the whole 50 day challenge!

In case you missed the first two days, here are the recipes:

Day 1: Guacamole-Stuffed Mini Sweet Peppers

Day 2: Garlic Herb Rutabaga Fries

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