It’s officially Brussels sprouts season! I can’t think about sprouts without thinking of my BFF Wendy. She was the only kid I knew who loved Brussels Sprouts. The rest of us wouldn’t go near them. Boy, how taste buds change! (Not Wendy’s, though.) Celebrate the season by making Roasted Brussels Sprouts with Grapes.
Cruciferous vegetables include cabbage, cauliflower, and Brussels sprouts. They contain tons of nutrients and fiber, help you feel full longer, and reduce that dreaded inflammation. Ease into eating these nutritional powerhouses with recipes like the one below. Brussels sprouts, grapes, and shallots are roasted in the oven, then combined with a touch of balsamic vinegar for a hint of sweetness.
How to Trim Brussels Sprouts
Are you intimidated by prepping Brussels sprouts? It does take a little bit of time, but it’s really very easy. All you need are a sharp knife, a cutting board, and a colander. Most markets sell sprouts individually, but some, especially farmers’ markets, sell fresh ones still on the stalk. If yours are on the stalk, simply cut them off and then proceed:
- Trim a slice off the stem end. (This may not be necessary if you just cut yours off the stalk.)
- Remove any unattractive outer leaves.
- Cut each in half lengthwise (through the stem end).
- Rinse and drain.
Hosting a holiday meal? Roasted Brussels Sprouts with Grapes would be a great vegan and gluten-free dish for your table.
Other Recipes You Might Like
Like Brussels sprouts? Check out these other recipes:
Roasted Brussels Sprouts with Grapes
- 8 teaspoons extra-virgin olive oil divided
- 1 pound Brussels sprouts trimmed and cut in half
- ¼ teaspoon kosher salt
- ⅛ teaspoon freshly ground black pepper
- 2 cups seedless red grapes
- 2 shallots sliced
- ½ tablespoon balsamic vinegar
- 2 tablespoons sliced almonds toasted (see Notes)
- Preheat oven to 425°F. Brush two baking sheets with 1 teaspoon of olive oil each.
- In a large bowl, toss together the Brussels sprouts, 1 tablespoon olive oil, salt, and pepper. Spread the Brussels sprouts in a single layer on one of the prepared baking sheets, cut side down.
- In the same bowl, toss together the grapes, shallots, and remaining 1 tablespoon olive oil. Transfer to the second baking sheet.
- Place both sheets in the oven and roast. After 15 minutes, remove the pan with the grapes from the oven and stir. Return it to the oven and remove the pan with the Brussels sprouts and stir. Return it to the oven and continue roasting until the sprouts are golden and can be easily pierced with a fork, about 10 more minutes (25 minutes total). Remove both pans from the oven.
- In a small bowl, combine the balsamic vinegar with 1 tablespoon water. Pour it over the grapes (still in the pan), then stir and scrape up any browned bits.
- In a large serving bowl, combine the Brussels sprouts and the grapes with their juices. Top with the almonds and serve.