Roasted Brussels Sprouts & Red Grapes

Name: Roasted Brussels Sprouts & Red Grapes
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 6
Cuisine: Italian
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)

By C G
@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.

Rating:

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Comments:

2 Comments

Serves:

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)
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How to Make Roasted Brussels Sprouts & Red Grapes

Step-by-Step

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

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