roasted brussels sprouts & red grapes

Name: Roasted Brussels Sprouts & Red Grapes
Prep time: 10 min
Cook time: 25 min
Yield: 6
Cuisine: Italian
Ingredients: 1 pound(s) brussels sprouts, ends trimmed and cut in half (1 1/2 pounds in original recipe); 1/2 pound(s) red seedless grapes (1 pound in the original recipe); 3 tablespoon(s) olive oil; 1-2 clove(s) garlic, peeled and minced; - cracked black pepper, to taste; - coarse salt, to taste; ## GARNISH:; 1 tablespoon(s) fresh herbs, minced (parsley, cilantro, basil)

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C G

Vallèe du Willamette, OR

Updated on Apr 12, 2015

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.

Rate

prep time 10 Min

cook time 25 Min

method Roast

yield 6 serving(s)

Ingredients

1 pound brussels sprouts, ends trimmed and cut in half (1 1/2 pounds in original recipe)
1/2 pound red seedless grapes (1 pound in the original recipe)
3 tablespoons olive oil
1-2 clove garlic, peeled and minced
- cracked black pepper, to taste
- coarse salt, to taste
GARNISH:
1 tablespoon fresh herbs, minced (parsley, cilantro, basil)

How To Make roasted brussels sprouts & red grapes

Step 1

Heat oven to 375°degrees.

Step 2

On a large rimmed baking sheet, toss the Brussels sprouts and grapes with the olive oil, garlic, salt, and cracked black pepper.
Step 3

Turn the Brussels sprouts cut-side down and roast until golden brown and tender, 20 to 25 minutes.
Step 4

Remove from the baking sheet, transfer to a serving platter and garnish with fresh herb of choice.
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