Roasted Brussels Sprouts and Grapes

One taste of this roast Brussels sprouts dish, and you’ll be tossing your go-to recipe out the window. Our version combines the teeny tiny cabbages—that have recently made a real comeback—with red seedless grapes. Cut each piece of vegetables and fruit in half; toss them with oil, garlic, fresh thyme, salt and pepper; and roast them in the oven for 25 minutes or so. The result? Crunchy, perfectly browned bites of Brussels sprouts with the occasional bite of roasted grape, which lends a fresh, slightly sweet note to the dish. This one might just bring Brussels sprouts-haters to the other side.

roastedbrussels-sprouts-grapes
Photo by Gentl & Hyers
Roasted Brussels Sprouts and Grapes 3.8 502 5 1
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  • Serves 8
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  • Nutritional Information
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    Nutritional Information

    Per Serving

    • Calories 117 calories
    • Fat 5 g
    • Sat Fat 1 g
    • Cholesterol 0 mg
    • Sodium 141 mg
    • Protein 3 g
    • Carbohydrate 17 g
    • Sugar 10 g
    • Fiber 4 g
    • Iron 1 mg
    • Calcium 41 mg
One taste of this roast Brussels sprouts dish, and you’ll be tossing your go-to recipe out the window. Our version combines the teeny tiny cabbages—that have recently made a real comeback—with red seedless grapes. Cut each piece of vegetables and fruit in half; toss them with oil, garlic, fresh thyme, salt and pepper; and roast them in the oven for 25 minutes or so. The result? Crunchy, perfectly browned bites of Brussels sprouts with the occasional bite of roasted grape, which lends a fresh, slightly sweet note to the dish. This one might just bring Brussels sprouts-haters to the other side.

Ingredients

  1. Check pounds Brussels sprouts, trimmed and halved
  2. Check 1 pound red seedless grapes
  3. Check 3 tablespoons olive oil
  4. Check 2 cloves garlic, sliced
  5. Check 1 tablespoon fresh thyme leaves
  6. Check kosher salt and black pepper

Directions

  1. Heat oven to 375° F. On a large rimmed baking sheet, toss the Brussels sprouts and grapes with the oil, garlic, thyme, ½ teaspoon salt, and ¼ teaspoon pepper.
  2. Turn the Brussels sprouts cut-side down and roast until golden brown and tender, 20 to 25 minutes.