Make Ahead

Roasted Brussels Sprouts with Sultanas and Walnuts

April 11, 2013
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

  • Serves 2
  • 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
In This Recipe
  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.

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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.