Roasted Brussel Sprouts Recipe with Grapes
When did Brussels sprouts become so cool? People that normally don’t like veggies will even eat these. They seem to have turned into the gateway drug for folks that often stay away from the green stuff. Cool to me!
My parents introduced me to this dish and at the time I had not traveled down the veggie road nearly as far as I have today. Although it was a few years back, I can still vividly remember the first time these divine tiny cabbages crossed my lips (sounds kinda dirty… oh well.) The explosion of the sweetness from the cooked grapes tames the slight bitterness of the Brussels for an incredible taste.
This last December, some friends of mine were throwing a potluck dinner party at Christmas-time for quite a large group of early and mid-twenty somethings. As always, I wanted to share some of my favorite dishes, so I brought a few pounds of roasted broccoli and Brussels with grapes. I assumed I would be the one eating them all and might even have to drag the leftovers home, but worth a try.
To my utter amazement, the broccoli and Brussel sprouts were the first empty dishes! I spent half my night explaining the recipes to everyone. Bottom line, if you want to impress some people, serve this one!
Roasted Brussels Sprouts Recipe with Grapes
Ingredients
- 1 ½ pounds – Brussels sprouts
- 1 to 2 tablespoons – olive oil to drizzle
- 1 to 2 teaspoons – cracked black pepper
- ¼ teaspoon – salt
- ½ pound – seedless red grapes
1. Preheat oven to 400F. Line large baking sheet with aluminum foil (parchment paper can also be used for a slightly crispier roast). Fill sink with cold water and put Brussels in to rinse. Drain in a colander, no need to dry.
2. Cut Brussels in half and put into a large mixing bowl. Drizzle with 1-2 tablespoons of olive oil. Sprinkle with 1/4 teaspoon salt and ½ tablespoon pepper. Feel free to adjust seasoning as desired. Stir gently with a wooden spoon.
3. Arrange Brussels in a single layer on baking sheet. Roast for 15 minutes.
4. Rinse grapes and remove from vine. About 2 handfuls should be enough. More will make it sweeter.
5. After 15 minutes remove Brussels from oven, add grapes.
6. Return to oven and continue cooking for 15-20 minutes. The Brussels will get slightly brown and crispy on edges and grapes will be soft and begin to burst.
Let’s Eat!
Roasted Brussel Sprouts and Grapes
The explosion of the sweetness from the cooked grapes tames the slight bitterness of the Brussels for an incredible taste. People that normally don’t like veggies will even eat these.
- 1 ½ pounds – Brussels sprouts
- 1 to 2 tablespoons – olive oil to drizzle
- 1 to 2 teaspoons – cracked black pepper
- ¼ teaspoon – salt
- ½ pound – seedless red grapes
- Preheat oven to 400F. Line large baking sheet with aluminum foil (parchment paper can also be used for a slightly crispier roast). Fill sink with cold water and put Brussels in to rinse. Drain in a colander, no need to dry.
- Cut Brussels in half and put into a large mixing bowl. Drizzle with 1-2 tablespoons of olive oil. Sprinkle with 1/4 teaspoon salt and ½ tablespoon pepper. Feel free to adjust seasoning as desired. Stir gently with a wooden spoon.
- Arrange Brussels in a single layer on baking sheet. Roast for 15 minutes.
- Rinse grapes and remove from vine. About 2 handfuls should be enough. More will make it sweeter.
- After 15 minutes remove Brussels from oven, add grapes.
- Return to oven and continue cooking for 15-20 minutes. The Brussels will get slightly brown and crispy on edges and grapes will be soft and begin to burst.
- Let’s Eat!
Tom's Notebook 
Leave a comment