Roasted Brussels Sprouts with Red Grapes

December 19th, 2012

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I LOVE Brussels Sprouts.  Not only are they incredibly rich in a variety of healthful phyto-nutritients, they are also delicious and so simple to prepare.  You can enjoy them raw shredded into a salad or simply roasted in the oven.  I’m sharing my new favorite recipe today…Brussels Sprouts with Roasted Red Grapes.  When I came across this recipe on Whole Living, I knew I had to try it.  I made a few little changes to make it my own…the combination of salty Brussels sprouts, tangy balsamic and sweet grapes is incredible.  I hope you enjoy them as much as I did.

Roasted Brussels Sprouts with Red Grapes

  • 24 ounces Brussels sprouts (about 8 cups), halved or quartered if large
  • 1 cup red organic grapes
  • 1 tablespoon extra-virgin olive oil
  • Kosher salt and freshly ground pepper
  • 2 teaspoons balsamic vinegar
  • 1/4 cup walnuts, toasted and coarsely chopped

Heat oven to 450 degrees. On two rimmed baking sheets, toss Brussels sprouts and grapes together, drizzle with olive oil (or you can use a Misto olive oil spray and lightly spray the sprouts and grapes) and season with salt and pepper. Roast, until caramelized and tender, about 30 minutes.

Drizzle each tray with 1 teaspoon vinegar and scrape up any caramelized bits with a wooden spoon. Toss in walnuts.

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