Roasted Brussels Sprouts Grapes and Shallots

A last-minute Thanksgiving side that takes 10 minutes of your precious holiday cooking time.
Roasted Brussels Sprouts Grapes and Shallots

If you are a Brussels sprouts hater, this dish is for you. The sweetness of the grapes and shallots are a perfect foil for the sprouts – and the nuts add a nice crunch. The medley of the flavors and textures of this dish just sing!

Bonus: this dish takes very little of your time, which is always at a premium on holidays. Just tossing things in oil and spreading them on a baking sheet – so easy, so worth it.

You probably knew this, but Brussels sprouts are some of the world’s healthiest things. They are little powerhouses packed with nutrients, and we should be eating them pretty much every day.

I haven’t always liked Brussels sprouts. In fact, I hated them. This is because most people cooked them incorrectly in the 1970’s. We all just threw them in water and boiled them until they were mushy, sulfury blobs. I still shudder when I think of them this way.

But if you roast them at high heat – now this is a revelation!

My daughter Amy was at my table when I made this recipe – and she posted to all the world: “Only my mom can make Brussels sprouts taste yummy.” This is the child who hated most vegetables!

This is a huge Mom Win!

5.0 from 1 reviews
Roasted Brussels Sprouts Grapes and Shallots
 
Prep time
Cook time
Total time
 
Thro together this amazing side dish in just minutes!
Author:
Recipe type: Side Dish
Cuisine: Holiday
Serves: serves 4 to 6
Ingredients
  • 1 pound Brussels Sprouts
  • 2 tablespoons olive oil, divided
  • 2 cups red seedless grapes
  • 2 large shallots, sliced pole to pole in ¼ inch slices
  • 1 teaspoon salt
  • 2 tablespoons Balsamic vinegar
  • 2 tablespoons water
  • ¼ cup diced toasted almonds or hazelnuts
Instructions
  1. Preheat oven to 400 degrees.
  2. Cut stem end of Brussels sprouts off and cut large sprouts in half. Toss with one tablespoon of olive oil. Spread on a baking sheet in a single layer. Roast for 20 minutes at top of oven.
  3. Toss grapes and shallots with one tablespoon of oil. Add to baking sheet, sprinkle everything with salt and return to oven for another 20 to 30 minutes, until everything is softened and lightly browned.
  4. Remove from oven and place everything on baking sheet in a serving bowl. Pour vinegar and water onto baking sheet and scrape off browned bits with a fork or whisk. Pour over vegetables in serving bowl. Add nuts and toss everything. Serve warm.

Here are some other Brussels dishes with a medley of sweet and crunchy:

Brussels Sprouts, Butternut Squash and Cranberries, Julia’s Album
Brussels Sprouts with Pomegranate, Walnuts and Jalapeño, Alexandra’s Kitchen
Vietnamese Brussels Sprouts with Mint and Cilantro, Jeanette’s Healthy Living

Comments

  1. Christy says

    This was seriously delicious. The combination of all the flavors was perfect. I was even skeptical of the grapes at first but no, they were amazing. My first time cooking brussels sprouts was a success!

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