Roasted Brussels Sprouts & Red Grapes



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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10 Min
25 Min


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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


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

How to Make Roasted Brussels Sprouts & Red Grapes


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

Printable Recipe Card

About Roasted Brussels Sprouts & Red Grapes

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

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