Roasted Sprout Medley

Roasted  Sprout Medley

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Shelia Tucker


For those of us that love these tiny little cabbages ( what my kids called them ) brussels sprouts and broccoli, roasted with apples and grapes, these will be really good. I've found I love the roasted veggies. Recipe was in our locale paper by Alicia Ross from kitchen scoop.


★★★★★ 1 vote



  • 1 lb
    fresh brussels sprouts
  • 2 c
    broccoli florets
  • 2 c
    apples ( cored and quartered )
  • 2 c
    fresh red seedless grapes
  • 2 Tbsp
    olive oil, extra virgin
  • 1/2 tsp
    thyme, dried
  • 1/2 tsp
  • 1/4 tsp
    ground black pepper
  • 1/4 c
    apple cider or unsweetened apple juice
  • 1 Tbsp
    balsamic vinegar
  • 1/2 c
    finely chopped toasted walnuts ( you can toast them with your veggies and chop if desired , but only for the last 3 minutes or they will burn )

How to Make Roasted Sprout Medley


  1. pre-heat oven to 400 - spray a large metal baking pan with cooking spray set aside - wash the brussel sprouts and take off any yellowed leaves, cut in half. place the sprouts, broccoli, apples and grapes on the pan. Drizzle with the olive oiland then sprinkle with the thyme, salt and pepper.
  2. roast for 20 minutes or untill sprouts are tender and beginning to caramelize. then sprinkle on the apple cider , balsamic and toasted walnuts, toss everything around and scrape bottom of pan for caramalized bits and it's ready to serve.

Printable Recipe Card

About Roasted Sprout Medley

Course/Dish: Vegetables
Main Ingredient: Vegetable
Regional Style: American
Other Tags: Quick & Easy For Kids

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