This recipe for roasted brussels sprouts and grapes was a request I received from one of my viewers on YouTube. Before her request, I had never heard of this dish before. Have you?
Basically you roast up your brussels sprouts and add some grapes into the mix. The grapes get really sweet and pair perfectly with the nutty, earthy flavor of the brussels sprouts. This duo reminds me a lot of cabbage and apples, it has the same sort of flavor combination.
I made a simple balsamic glaze to drizzle over the top. The glaze adds another sweet, rich dimension to the dish which makes it feel very ‘holiday’. Well, that and the red grapes. Roasted red grapes are really quite beautiful and also make this dish feel very festive.
If you decide to add this one to your holiday menu, let me know. I would love to hear what you think!
Roasted Brussels Sprouts And Grapes
Yield: Serves 4
Prep Time:15 minutes
Cook Time:30 minutes
Total Time:45 minutes
Ingredients:
- 1 pound Brussels sprouts, trimmed and halved
- ½ pound seedless red grapes, halved
- 1 tablespoon extra virgin olive oil
- 2 cloves crushed garlic
- ½ teaspoon kosher salt
- ¼ teaspoon ground pepper
- 1 tablespoon balsamic glaze
Directions:
Pre-heat oven to 400ºF
Combine brussels sprouts, grapes, and garlic in a large bowl. Drizzle with extra virgin olive and season with salt and pepper. Toss everything together until the brussels sprouts and grapes have a nice light coating of the olive oil and seasoning.
Spread everything out a rimmed baking sheet and roast for 25-30 minutes, flipping half way through, until brussels sprouts are golden brown.
Transfer to your favorite serving dish and drizzle with 1 tablespoon balsamic glaze. Enjoy!
NUTRIENTS PER SERVING: Calories 78 | Total Fat 3.7g | Saturated Fat 0.5g | Cholesterol 0mg | Carbohydrate 9.7g | Dietary Fiber 2.1g | Sugars 5.6g | Protein 2.1g
I keep my Whole Living magazine from several years because of this recipe! It was on the cover. It is so yummy!! Thank you for the reminder I need to make this again.
Enjoy!
I think a tiny crumble of chevre on top would also be great! Thanks for this excellent idea.
That sounds insanely delicious!
I regret to admit that I hate Brussels Sprouts. Until now! Roasting them brings out a whole different flavor profile. Imagine how excited I am to finally add them to my repertoire! My Mom would be so proud of me. I can’t tell you how many tears and gags she had to put up with every time she served them to me as a child!
yay! i truly believe that people who think they don’t like veggies, just haven’t had them prepared well;)
Hi Dani- I’m definitely getting the “steam effect”. Can you tell me what size your baking pans are? The one I used is an old cookie sheet pan, so I’m thinking they might be too small. It could also be my oven if off the temperature mark. Also, about how does the balsamic reduction take or how will I know its ready?
I use half a sheet pan (rimmed baking sheets). Make sure your brussels sprouts and grapes are DRY after you use wash them and then spread them out on the pan (use two pans if you need to). Also – my oven is a beast! Make sure your oven is cranked up – nice and hot. As for the glaze – 2 cups will cook down to about 1/4 cup – and it will be thick enough to coat a spoon. Hope that helps!
Hi Dani,
Could you tell me where you buy your baking sheets? I notice you use them a lot and I’d like to get some new ones.
Thanks!
Thank you for the fabulous recipe, Dani! I had everything on hand and made this for early supper tonight. It came out delicious!
Just one correction regarding the amount of balsamic glaze: In your video you say 1TBSP balsamic glaze, in the written directions which I printed – it says 1tsp. I suppose the 1TBSP is the correct one?
Suppose to be 1tbsp. – thanks for pointing that out!
I’m going to try this soon! I’ve just recently found your videos and website – I’m so thrilled – your videos are so inspiring…. the best YouTube cooking videos I’ve ever watched. 🙂 Now I’ve got to get all these ideas into practice. Thanks, Dani, for all your great recipes & for your fantastic video presentations. I’ll be returning often to watch as many of your videos as possible.
I’m so glad we found each other too:)
Love this recipe!!! It will be a regular at my house. I enjoy all of your videos so much. They are short but explain every detail. Thank you so much!
Angela
Thanks Angela!
Thank you so much for this recipe! I fixed it last night and my husband and i both LOVED it. I thoroughly enjoy ALL of your videos and always look forward to receiving them by email. Thank you for all of your hard work and sharing all of your recipes.
Angela
You are so very welcome! And thank you for taking the time to let me know.:)
Dani, this recipe looks really good. Brussell sprouts are scarce right now but I’m sure that will change soon.
Hey, off subject, I could tell you are Italian from the first time I saw one of your recipes. You talk with you hands and you gestures are unmistakable. Anyhow, there is a recipe called Buchadatti cookies. The filling is ground up figs, dates, orange peels, some wine, and a few spices. The outside is a dough with drizzled frosting and a few hard candy balls. Does that sound familiar to you? If it does than my question is how can I make a healthier dough.
Dough
1 cup of Shortening
2 Eggs
3/4 cup Sugar
11/2 tsp vanilla
1/2 cup milk
2 tsp baking powder
1/2 tsp salt
Can you help
Hi Joan! You are correct – I am Italian (half anyway) – to make the enough healthier would take a bit of trial and error. Although if this is a recipe you only make once a year, perhaps sticking to the original is the way to go. Pastry is my weakest link in the kitchen, so lets ask some other readers and see if anyone else can chime in with some suggestions!!
I tweeked the pastry part a bit myself but it’s still probably not the healthiest so I made them into smaller pieces. I
Loved, loved, loved the Brussel Sprouts and grapes. Loved the taste of the sauce also but it becomes quite sticky quickly. Wasn’t sure what to do with the remainder of the sauce. Anyway great recipe, thanks for posting.
I love all of your recipes; your videos are so inspiring!
I was wondering if you could exchange the grapes for cherry tomatoes? Thanks!
I tried this with the balsamic glaze, but it did not taste very good. First my wife and son thought I was poisoning them, as I boiled down the vinegar. And I may have put too much glaze on, but it’s flavor stole the show, and you could not taste the grapes or Brussels Sprouts.
I will try it without the glaze to see how that turns out.
Should I include garlic or not? The video never mentions garlic (or I missed it) but the printed recipe states 2 cloves. Please advise. My oven is on…thank you.
It would work either way – bu tI like the garlic. Sorry for the confusion.
hi Dani!, could you please advise what else we can do with the balsamic glaze? and will it last few days in the fridge? Thank you for all your work:)
I love drizzling it on roasted or steamed veggies, any type of grilled or baked chicken or fish, and its also great drizzled over raw veggies – it adds a sweet rich flavor!
How do we make balsamic glaze?
Can we buy it? Which brand?
Thanks dani
Just found ur recipe for the glaze
Thank u
😉
Do you think this would work at all with frozen brussle sprouts? I have a bunch in the freezer . I’m sure it wouldn’t be excactly the same as fresh but just wanted to see what you thought. Really appreciate all your wonderful recipes . Thanks!
Hi Jennifer, I think you can make frozen brussels sprouts work. My only concern is that they hold more water SO they may steam instead of roast when in the oven BUT I still think it’s worth a try. Would love it hear how it goes.