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.
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.
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.
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
Roasted Brussels Sprouts and Grapes
- 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
- 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.