Roasted Brussels Sprouts & Red Grapes

C G

By
@Celestina9000

I fiddled with the ingredients in a few places. If your Brussels sprouts are small then leave them whole. Thyme was the specific fresh herb called for in the original recipe but I don't like it and substituted with fresh basil. Carnivores are welcomed to add a bit of pancetta, prosciutto or bacon to the mix! Easy! Via Real Simple.


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Serves:

6

Prep:

10 Min

Cook:

25 Min

Method:

Roast

Ingredients

1 lb
brussels sprouts, ends trimmed and cut in half (1 1/2 pounds in original recipe)
1/2 lb
red seedless grapes (1 pound in the original recipe)
3 Tbsp
olive oil
1-2 clove
garlic, peeled and minced
cracked black pepper, to taste
coarse salt, to taste

GARNISH:

1 Tbsp
fresh herbs, minced (parsley, cilantro, basil)

Directions Step-By-Step

1
Heat oven to 375┬░degrees.
2
On a large rimmed baking sheet, toss the Brussels sprouts and grapes with the olive oil, garlic, salt, and cracked black pepper.
3
Turn the Brussels sprouts cut-side down and roast until golden brown and tender, 20 to 25 minutes.
4
Remove from the baking sheet, transfer to a serving platter and garnish with fresh herb of choice.

About this Recipe

Course/Dish: Vegetables
Main Ingredient: Vegetable
Regional Style: Italian
Dietary Needs: Vegetarian, Vegan