Roasted Brussels Sprouts and Grapes
Prep Time: 10 Min
Cook Time: 30 Min
Ready In: 40 Min
This combo balances the slightly bitter flavor of Brussels sprouts with the sweetness of grapes for a delicious, healthy side dish.
- 1 pound fresh, small Brussels sprouts
- 3/4 cup red grapes
- 3 tablespoons olive oil
- 3/4 teaspoon kosher or sea salt
- 1/2 teaspoon black pepper
- Rinse the Brussels sprouts, cut off the brown ends and remove any yellow or brown leaves. Cut the Brussels sprouts in half vertically.
- Wash the grapes and slice in half vertically.
- Blot the Brussels sprouts and grapes to remove excess water, then mix in a bowl with the oil, salt and pepper.
- Spread in a single layer on a sheet pan and roast in a 400-degree oven for about 30 minutes, until the Brussels sprouts are crispy on the outside and the grapes have begun to get soft and shrivel. (Depending on the size of the Brussels sprouts and grapes, it may take longer.)
- Sprinkle with additional salt, if desired, and serve immediately.
- Note: You may use any kind of grape, but the red ones are pretty. You can also add nuts, such as almonds, walnuts, pecans or pine nuts, or slivers of prosciutto or bacon. Some people like a grating of Parmesan cheese on top, but keep in mind that these add-ons increase the calories, and meats and cheeses add saturated fats.
Recipe courtesy of Marcia Mangum Cronin, boutron Senior Managing Editor.