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Roasted Brussels Sprouts and Grapes

Tip: The larger the grapes, the better! If you can find big, round, seedless globe grapes, those work perfect.
Prep Time 5 minutes
Cook Time 20 minutes
Servings 4


  • 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.
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