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Easy Side Dish Recipe – Roasted Brussels Sprouts and Grapes

by Jeanette on November 15, 2011 · 18 Comments
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Roasted Brussels Sprouts and Grapes

Roasted Brussels Sprouts and Grapes

Roasting vegetables is one of the easiest ways to prepare almost any kind of vegetable. I’ve roasted cauliflower, broccoli, beets, potatoes, sweet potatoes, and brussels sprouts, all using the same technique. It is super easy and quick, making it my go-to method for preparing vegetables on short notice, perfect for Thanksgiving and the Holidays.

So how do you roast vegetables? First, I choose vegetables or cut up vegetables so they are approximately the same size. This ensures even cooking time so that all the vegetables are done at the same time. Keep in mind that certain vegetables may take a little longer to cook through, so if you’re mixing different varieties of veggies, you may have to cut the harder ones up into slightly smaller pieces.

I spotted some pretty Roasted Brussels Sprouts and Grapes on the cover of Whole Living this month and gave it a try with some brussels sprouts I had gotten in my last CSA Box. I liked the contrast of the sweet grapes against the savory brussels sprouts.

If you’re looking for an easy side dish to make for Thanksgiving or over the Holidays, I would highly recommend making roasted vegetables using your favorite veggies.

Roasted Brussels Sprouts and Grapes

Rating: 51

Prep Time: 10 minutes

Cook Time: 25 minutes

Total Time: 35 minutes

Yield: 4

Roasted Brussels Sprouts and Grapes

This is the way I roast almost all my vegetables. Feel free to use your favorite herbs and spices. I've used soy sauce and curry powder before when roasting vegetables. Balsamic vinegar is a nice touch, especially with roasted brussels sprouts.

Ingredients

  • 4 cups brussels sprouts, halved if large
  • 2 cups red grapes
  • 1 tablespoon extra virgin olive oil
  • 3 sprigs fresh thyme, leaves removed
  • salt and pepper, to taste
  • 1 teaspoon balsamic vinegar
  • 3 tablespoons toasted pine nuts

Directions

  1. Preheat oven to 425 degrees.
  2. In a large bowl, and toss brussels sprouts, grapes, olive oil, thyme leaves, salt and pepper.
  3. Roast until tender and caramelized, about 20-25 minutes.
  4. Drizzle with balsamic vinegar. Sprinkle pine nuts on top.
http://jeanetteshealthyliving.com/2011/11/roasted-brussels-sprouts-and-grapes-recipe.html

More Roasted Vegetable Recipes:
Glazed Brussels Sprouts
Soy Glazed Brussels Sprouts
Brussels Sprouts with Winter Squash
Oven Roasted Vegetables with Sage and Thyme
How to Roast Beets
Roasted Cauliflower and Potatoes
Roasted Broccoli with Cherry Tomatoes

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Comments

  1. i am totally bookmarking this! this would be perfect for my thanksgiving side!!! i love the grape and brussel combo!

  2. looks great! I have Brussels Sprouts on my site this week too. Love your version

  3. Very timely, as I’m putting the finishing touches on my holiday menu and am in need of one more green vegetable. And I love grapes, but would never have thought of putting these two together.

  4. What a great combination! I am intrigued by the idea of sweet and slightly bitter flavors together.

  5. What a beautiful & delicious combination of flavors & colors!

  6. Roasting is my go-to method as well and really the only way to make Brussels Sprouts shine.

  7. Oh, what a great idea! The grapes add just the right sweet touch against the occasional bitterness of brussels sprouts. The pine nuts are lovely too. I think I will try this at Christmas.

  8. Perfect side dish for Thanksgiving!

  9. What a great flavor combo! I can imagine the sweet taste of the grapes going very well with the strong flavor of the brussels sprouts. A much healthier recipe than brussels sprouts with bacon, etc. Looks delicious!

  10. I LOVE brussels sprouts and I love grapes, but I would never have thought to put them together! I can just taste it now! Awesome!!!

  11. I love roasted Brussels sprouts but haven’t paired them with grapes yet. Time to do some changing! Thanks Jeanette!

  12. I will have to give this combo a try Jeanette – looks very interesting!

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