Simply prepared, Brussels sprouts are roasted with grapes and tossed with toasted almonds to create a sweet, savory, crunchy, and flavor-packed dish.
It’s the week of Thanksgiving! It (finally) feels like the holidays are really here, and if you’re anything like me you’re more than ready for the holiday festivities! Except I’m not actually ready. Hopefully you’re doing better than me in determining your holiday menu or which items you’ll be contributing. I have some major decision paralysis going on over here, because there are just so many good options! Not only is there all the traditional fare to think of, but then there’s the ten amazing recipes from my 10 Allergy-Free Holiday Side DIshes (which seriously are so good my family/ official taste testers can barely even help me narrow it down!). So what do I do to help this too-many-options-and-I-can’t-decide predicament? I make another great contender…oops.
This is goooood. One of my favorite ways to eat Brussels sprouts is when they have some of that beautiful, golden brown caramelization going on. The roasted grapes make this even better, because the natural juicy, sweetness of grapes pairs so perfectly with the roasted Brussels sprouts. If you leave them as is without the added almonds, they’re also little people pleasers. They’re vegan, paleo, free of the top 8 common food allergies, gluten free, dairy free, and pretty much free of everything except flavor. Depending on the crowd you’re cooking for you can either add some toasted, slivered almonds like I did, or any other nut. You could candy the almonds to really accentuate the sweetness from the grapes, or you could crisp up some chopped prosciutto for a crispy, salty contrast.
Whether you choose to follow the recipe as written, or if you decide to deviate to suit your preferences, it’s a super simple dish that I hope you will love.
Bonus tip: This recipe is super adjustable and can easily be multiplied or halved to make more or less servings.
Roasted Brussels Sprouts and Grapes
- 2 cups Brussels sprouts trimmed and halved
- 1 cup whole red grapes
- 1 teaspoon olive oil
- 1 teaspoon balsamic vinegar
- 1/4 teaspoon dried thyme
- 1/8 teaspoon salt
- 1/8 teaspoon pepper
- 1 Tablespoon slivered almonds
- Preheat oven to 375 degrees. Toss Brussels sprouts and grapes with olive oil, balsamic vinegar, thyme, salt, and pepper. Place on a baking sheet in a single layer with the cut side of the Brussels sprouts facing down. Roast for 25-30 minutes, or until the Brussels sprouts are tender and the cut-side is turning a dark golden brown. Sprinkle the slivered almonds on top and place back in oven for an additional 5 minutes. Remove from oven, toss, transfer to a serving bowl, and enjoy
Nutrition (based on 4 servings): 55 calories, 2.2g total fat, 0.3g saturated fat, 0mg cholesterol, 84.5mg sodium, 8.5g carbohydrates, 2.1g fiber, 5g sugars, 2g protein.