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Brussel Sprouts with Champagne, Apples and Walnuts from World Cuisine Today Magazine!

Enjoy a delicious recipe for Brussel Sprouts with Apples and Walnuts from World Cuisine Today Magazine! A festive accompaniment to your Holiday meals.

Brussel Sprouts with Apples, Walnuts and Golden Raisins


One pound fresh Brussel Sprouts cut in half

Four large sweet apples sectioned

1/2 cup minced or chopped Walnuts or Pecans

One medium White onion minced

One large clove garlic minced

1/2 cup Golden raisins

One teaspoon sweet Cinnamon

One Tablespoon Wildflower Honey

1/8 cup melted Butter or Canola Oil

One cup Champagne or Sauvignon Blanc

Three Tablespoons fresh Thyme

Three Tablespoons ground or minced fresh Rosemary


1) Wash and pat dry your Brussel Sprouts. Mince your Onion and Garlic.

2) Cut your Apples into thin sections and chop your Nuts finely.

3) In a Dutch oven or wide saucepan place your butter or oil. Also add an 1/8 cup of water or vegetable broth. Add the onion and sauté until slightly soft but not translucent. Turn off the heat and fold in your Brussel Sprouts and apples. Mix well. Drizzle with the honey and the Cinnamon. Sautee another 2 minutes.

4) In a small bowl soak the Golden Raisins in the Champagne and add to the pan. Bring to a boil reduce to low and simmer for thirty to thirty five minutes partially covered, stirring occasionally. The last ten minutes sprinkle in the nuts and the herbs.


World Cuisine Today Magazine

November 30, 2022