If you don’t like brussels sprouts, you’ll probably change your mind after trying this.
I actually never liked this vegetable either until I started pairing it with balsamic vinegar. Balsamic adds that bit of sweetness and makes brussels sprouts taste so good. Now I got to have it every Thanksgiving.
This particular recipe roasts brussels sprouts with grapes, which is why I think people who hate brussels sprouts would like this one. They’ll just pick out the grapes haha. But the sweet + bitter flavors of this dish makes it good.
After roasting, it’s finished off with generous drizzles of balsamic. It’s so easy and delicious, so no excuses to not give it a try this Thanksgiving!
Pairing brussels sprouts and grapes isn’t my idea. This is actually a recipe by Dani Spies at Clean and Delicious, but I reduced the amount of oil a bit and added more garlic because I just love garlic.
Roasted Brussel Sprouts and Grapes
Serves 3 – 4 // vegan
1 lb brussel sprouts, trimmed and cut in half
1/2 lb red seedless grapes
2 garlic cloves, minced
Head of garlic cloves, left whole (optional)
2 tsp olive oil
Salt + pepper
1+ tbsp balsamic glaze ~or~ reduced balsamic*
*If you don’t have balsamic glaze, take 1/4 cup balsamic vinegar to a pot, bring it to a boil, turn down the heat to a simmer and let it reduce for ~8 minutes. Keep a close eye! Once it cools, it’ll be a glaze! 🙂
Preheat over to 400*F. (Get your sweet potatoes in the oven if you haven’t already!)
Line a large baking sheet with silicone or foil. Add the brussel sprouts, grapes, and garlic. Scatter whole garlic cloves too if you want. I just love the way whole garlic roasts up.
Then drizzle on the olive oil, salt, pepper. Mix evenly.
Bake for 25 minutes until brussels sprouts are tender and grapes are soft and caramelized.
Drizzle on the balsamic glaze or your reduced balsamic!
If you like this recipe, check out my Maple Roasted Sweet Potatoes with Walnuts.
The two dishes go great together, because they both use a 400*F oven. The sweet potatoes would take an extra 15-20 minutes longer, so you can first prep the yams, throw it in the oven, and then prep your brussels sprouts and finish roasting them together. 😉