Best 5 Roasted Brussels Sprouts With Grapes Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

Roasted brussels sprouts with grapes is a classic side dish that is both delicious and nutritious. The brussels sprouts are roasted until they are tender and slightly charred, while the grapes add a touch of sweetness and acidity. This dish is perfect for a holiday meal or a weeknight dinner, and it can be easily customized to your liking. You can add other vegetables, such as carrots or parsnips, or you can use different types of grapes. You can also adjust the amount of oil and honey to suit your taste. No matter how you make it, roasted brussels sprouts with grapes is sure to be a hit!

Check out the recipes below so you can choose the best recipe for yourself!

ROASTED BRUSSELS SPROUTS AND GRAPES WITH WALNUTS



Roasted Brussels Sprouts and Grapes with Walnuts image

The red grapes' sweetness brings out the nutty notes in the sprouts. Walnuts can be swapped for almonds or pecans.

Provided by Martha Stewart

Categories     Food & Cooking     Quick & Easy Recipes

Number Of Ingredients 7

24 ounces Brussels sprouts (about 8 cups), halved or quartered, if large
24 ounces grapes
2 tablespoons extra-virgin olive oil
4 tablespoons fresh thyme
Coarse salt and freshly ground pepper
2 teaspoons balsamic vinegar
1/2 cup walnuts, toasted and coarsely chopped

Steps:

  • Heat oven to 450 degrees. On 2 rimmed baking sheets, toss Brussels sprouts and grapes with oil and thyme. Season with salt and pepper. Roast, until caramelized and tender, about 20 minutes.
  • Drizzle each tray with 1 teaspoon vinegar and scrape up any caramelized bits with a wooden spoon. Toss in walnuts.

Nutrition Facts : Calories 169 g, Fat 8 g, Fiber 4 g, Protein 4 g, Sodium 46 g

ROASTED BRUSSELS SPROUTS WITH GRAPES AND WALNUTS



Roasted Brussels Sprouts With Grapes and Walnuts image

Make and share this Roasted Brussels Sprouts With Grapes and Walnuts recipe from Food.com.

Provided by gailanng

Categories     Vegetable

Time 45m

Yield 4-6 serving(s)

Number Of Ingredients 8

4 cups fresh Brussels sprouts, halved
2 -3 cups red seedless grapes
1/2 cup shelled walnuts (large pieces, not diced)
2 tablespoons olive oil
2 tablespoons fresh thyme (optional)
kosher salt (go light) or sea salt (go light)
fresh ground black pepper
2 -3 teaspoons balsamic vinegar (optional)

Steps:

  • Preheat oven to 400°F.
  • Trim the Brussels sprouts of any dry ends and loose leaves, then halve. Place halved sprouts along with grapes and walnuts on a rimmed baking sheet. Turn some of the cut sides down. (I line my sheet with foil for quick clean up.) Drizzle the olive oil evenly over the top, sprinkle with thyme, salt and pepper and toss to coat.
  • Roast for 25-30 minutes or until the sprouts are well-browned in places, the nuts are fully toasted and the grapes are darkened in color and very plump.
  • As soon as you remove the pan from the oven drizzle the balsamic vinegar over the contents of the pan and toss to coat. Transfer to a serving dish and sprinkle with a little additional sea salt, if desired.

Nutrition Facts : Calories 245.2, Fat 16.7, SaturatedFat 1.9, Sodium 23.9, Carbohydrate 23.6, Fiber 5, Sugar 14, Protein 5.8

BRUSSELS SPROUTS WITH GRAPES



Brussels Sprouts with Grapes image

I hate Brussels sprouts, but love this recipe! Brussels sprouts with grapes, green onions and garlic will make you shout 'Gobble gobble!' at first bite!

Provided by HONEYWOMAN

Categories     Side Dish     Vegetables     Brussels Sprouts

Time 40m

Yield 5

Number Of Ingredients 8

2 pounds Brussels sprouts, trimmed and scored
2 cups water
1 teaspoon salt
¼ cup olive oil
4 cloves garlic, crushed
2 bunches green onions, chopped
1 cup seedless red grapes, halved
4 tablespoons butter

Steps:

  • Place the Brussels sprouts, water and salt in a medium saucepan and bring to a boil. Boil 10 minutes, or until sprouts are tender but firm.
  • Over medium low heat in a large saucepan, mix the olive oil, garlic and green onions. Slowly cook and stir 5 minutes, until the green onions are soft. Mix in the Brussels sprouts, grapes and butter. Cover and simmer 20 minutes.

Nutrition Facts : Calories 310.1 calories, Carbohydrate 29.4 g, Cholesterol 24.4 mg, Fat 20.9 g, Fiber 9.6 g, Protein 8.2 g, SaturatedFat 7.5 g, Sodium 591.6 mg, Sugar 11.5 g

BRUSSELS SPROUTS AND GRAPES AU GRATIN



Brussels Sprouts and Grapes au Gratin image

Red grapes add pops of sweetness to this bubbly, cheesy veggie side. I make mine with Swiss, but if you're feeling fancy, try Gruyere. And if you have one on hand, toss in a sliced apple. -Lorie Durrant, Nashville, Tennessee

Provided by Taste of Home

Categories     Side Dishes

Time 30m

Yield 6 servings.

Number Of Ingredients 9

1 pound fresh Brussels sprouts, halved
1/2 cup seedless red grapes, halved
1 tablespoon butter
2 tablespoons arrowroot flour
3/4 cup 2% milk
1/4 teaspoon salt
1/4 teaspoon pepper
1 cup shredded Swiss cheese
Grated Parmesan cheese

Steps:

  • Preheat oven to 400°. In a large saucepan, bring 1/2 in. water to a boil. Add Brussels sprouts; cook, covered, until crisp-tender, about 5 minutes. Drain and transfer to a greased 8-in. square baking dish. Add grapes., Meanwhile, in a small saucepan, melt butter over medium heat. Stir in arrowroot flour until smooth; gradually whisk in milk. Bring to a boil, stirring constantly; cook and stir until thickened, 5 minutes. Add salt and pepper. Pour over Brussels sprouts and grapes., Top with shredded Swiss cheese. Sprinkle with grated Parmesan. Bake until bubbly, about 20 minutes.

Nutrition Facts : Calories 152 calories, Fat 8g fat (5g saturated fat), Cholesterol 24mg cholesterol, Sodium 180mg sodium, Carbohydrate 13g carbohydrate (5g sugars, Fiber 3g fiber), Protein 8g protein.

OVEN-ROASTED BRUSSELS SPROUTS WITH GARLIC



Oven-Roasted Brussels Sprouts with Garlic image

This is a very easy and yummy way to eat Brussels sprouts.

Provided by Pam Heller Griffith

Categories     Fruits and Vegetables     Vegetables     Brussels Sprouts     Roasted

Time 25m

Yield 4

Number Of Ingredients 5

6 tablespoons olive oil
1 pound Brussels sprouts, trimmed and halved lengthwise
6 cloves garlic, minced
salt and ground black pepper to taste
1 tablespoon balsamic vinegar

Steps:

  • Preheat the oven to 400 degrees F (200 degrees C).
  • Heat oil in a cast iron skillet until shimmering. Place Brussels sprouts carefully in the hot oil, cut-side down. Sprinkle in garlic, salt, and pepper. Cook until Brussels sprouts begin to brown, 3 to 5 minutes.
  • Transfer skillet to the preheated oven and cook until Brussels sprouts are very browned and tender, 10 to 20 minutes. Shake skillet every 5 minutes to ensure even cooking.
  • Season with salt and pepper, stir in balsamic vinegar, and serve immediately.

Nutrition Facts : Calories 237 calories, Carbohydrate 12.2 g, Fat 20.6 g, Fiber 4.4 g, Protein 4.1 g, SaturatedFat 2.9 g, Sodium 69.3 mg, Sugar 3.1 g

Tips:

  • Choose the right Brussels sprouts: Look for firm, deep green sprouts with tightly closed leaves. Avoid any that are yellowing or have brown spots.
  • Trim the Brussels sprouts properly: Cut off the stem end and any discolored or damaged leaves.
  • Roast the Brussels sprouts at a high temperature: This will help them caramelize and develop a delicious roasted flavor. 400-425°F (200-220°C) is a good temperature range.
  • Toss the Brussels sprouts with oil and seasonings before roasting: This will help them crisp up and develop flavor. Olive oil, salt, and pepper are a classic combination, but you can also use other oils and seasonings, such as melted butter, garlic powder, or smoked paprika.
  • Roast the Brussels sprouts for 20-30 minutes: Or until they are tender on the inside and slightly charred on the outside.
  • Serve the Brussels sprouts immediately: They are best enjoyed hot out of the oven.

Conclusion:

Roasted Brussels sprouts with grapes is a simple but delicious side dish that is perfect for any occasion. It is easy to make, healthy, and packed with flavor. The roasted Brussels sprouts are slightly charred on the outside and tender on the inside, and the grapes add a touch of sweetness and acidity. This dish is sure to please everyone at your table.

Related Topics