Make Ahead

Roasted Brussels Sprouts with Sultanas and Walnuts

April 11, 2013
3 Ratings
  • Serves 2
Author Notes

I love to roast vegetables and combine the earthy bitterness of brussels sprouts with a sweet element, a crunchy component, and a little punch of citrus so the flavors are nicely balanced. This dish comes together in a flash, and can be served warm or at room temperature. —Bevi

What You'll Need
  • 1 pound Brussels Sprouts, halved lengthwise
  • 3 tablespoons Olive oil
  • 1/2 teaspoon salt or to taste
  • pepper to taste
  • 1/2 cup sultanas
  • 1/2 cup walnuts, chopped and halved
  • 1 Meyer lemon
  1. Preheat oven to 400 degrees. Place the halved brussels sprouts on a baking pan. Sprinkle with olive oil, salt (kosher or sea salt) and pepper and use your clean hands to mix thoroughly. Place the brussels sprouts in the middle of the oven.
  2. After about 15 minutes, turn the brussels sprouts with a wide spatula, checking for caramelization. After another 15 minutes, turn the sprouts again and squeeze the juice of 1/2 of the Meyer lemon over the sprouts. Add the sultanas and walnuts.
  3. After another 10 minutes, turn the mixture with a spatula, and squeeze on the juice of the other lemon half. After another 5 minutes, the lemon juice should be evaporated. Check to see how caramelized the sprouts are, and if done to your liking, remove from oven and serve.

See what other Food52ers are saying.

  • Nancy Gibson
    Nancy Gibson
  • luvcookbooks
  • krusher
  • AntoniaJames
  • Bevi

Recipe by: Bevi

Cooking is an important part of my past. I grew up and worked on our family resort. These days, I cook good food to please my friends and family.

6 Reviews

Nancy G. December 3, 2015
I love fresh lime juice with roasted or sauteed brussel sprouts. I will try this with lime juice.
luvcookbooks October 31, 2013
just made this, quick and delicious!
Bevi October 31, 2013
So glad you liked it!
krusher June 8, 2013
Well we are just getting into Brussels sprouts season. I like to slow cook Moroccan food during the cold months. This would be a perfect side dish - and nourishing to book. I printed it off and filed it electronically as well. Thanks.
AntoniaJames April 11, 2013
Looks delicious, Bevi! Haven't seen Brusslies in a while, though one sometimes finds stragglers at the farmers' markets throughout the spring. Definitely will be trying this. ;o)
Bevi April 11, 2013
I hope you enjoy, AJ!