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


  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.

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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