Roasted Brussels Sprouts and Grapes featured-0388

Roasted Brussels Sprouts and Grapes

Roasted Brussels Sprouts and Grapes

If you’re looking for a holiday side dish to complement the turkey, prime rib (or both!), mark this recipe down as a top contender! Not only is this a 5-ingredient dish, but the roasted brussels sprouts are treated to a special ingredient – sweet, red grapes.

Roasted Brussels Sprouts and Grapes

Let your oven do its magic – 20 minutes is all it takes – to make all traces of bitterness disappear from the brussels sprouts. Roasting also concentrates the grapes’ flavor – intensifying its natural sweetness.

Roasted Brussels Sprouts and Grapes

Cook’s Bonus: The stray leaves that fall off in the roasting pan turn into impossibly thin, brittle, crispy bites. This is what I call the Cook’s Bonus – a little delicious somethn’ for the chef that never makes it out to the table. Shhh….don’t tell anyone.

Roasted Brussels Sprouts and Grapes

I recently made these on the Daytime Show and instantly converted two of the TV crew members who were life-long brussels sprouts avoiders — into LOVAHS. Uh, I mean lovers of brussels sprouts, um, not each other. Nevermind.

Here’s a quick video to show you how it’s done.

Roasted Brussels Sprouts and Grapes Recipe Video


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Roasted Brussels Sprouts and Grapes

Servings: 4 Prep Time: 5 minutes Cook Time: 20 minutes
Roasted Brussels Sprouts and Grapes featured-0388

Tip: The larger the grapes, the better! If you can find big, round, seedless globe grapes, those work perfect.

Ingredients:

1 pound brussels sprouts, halved
1/2 pound seedless red grapes, halved
3 tablespoons olive oil, divided
2 tablespoons soy sauce
1 tablespoon balsamic vinegar freshly ground black pepper

Directions:

Heat the oven to 400F. On a baking sheet, toss the brussels sprouts and grapes in just 2 tablespoons of the olive oil to coat evenly. Roast in the oven for 20 minutes, tossing them halfway so they cook evenly. Pierce a brussels sprout to make sure they are cooked through. Remove baking sheet from oven.

In a small bowl, whisk the remaining olive oil, soy sauce and balsamic vinegar. Toss this sauce over the roasted brussels sprouts and grapes that are still on the baking sheet. Return to oven, place on top shelf. Turn oven to broil and cook for 3 minutes or until the sauce is bubbling and caramelizing. Watch them carefully so they don't burn! Remove from the oven and serve immediately.

 

Comments 8

  1. Joon

    Wow, yum! Thanks for this, Jaden. Will be trying this verrrry soon!
    Funny about the two brussel converts. :)

  2. Cherie

    I am going to try these today. For some crunch, I have a recipe that calls for toasted pepitas which adds some protein. It’s an awesome combination with chopped dates as someone else mentioned.

  3. Sam

    Just made this with Bragg’s and mixed up twice the amount of sauce to drizzle. The grapes did get mushy during roasting, but that doesn’t bother me. This is delicious! Yum. Thank you!

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