Roasted Brussels Sprouts With Grapes and Walnuts

Total Time
45mins
Prep 10 mins
Cook 35 mins

This has a rustic appeal for those who so desire. Inspired by Whole Living Magazine.

Ingredients Nutrition

Directions

  1. Preheat oven to 400°F.
  2. Trim the Brussels sprouts of any dry ends and loose leaves, then halve. Place halved sprouts along with grapes and walnuts on a rimmed baking sheet. Turn some of the cut sides down. (I line my sheet with foil for quick clean up.) Drizzle the olive oil evenly over the top, sprinkle with salt and pepper and toss to coat.
  3. Roast for 25-30 minutes or until the sprouts are well-browned in places, the nuts are fully toasted and the grapes are darkened in color and very plump.
  4. As soon as you remove the pan from the oven drizzle the balsamic vinegar over the contents of the pan and toss to coat. Transfer to a serving dish and sprinkle with a little additional sea salt, if desired.
Most Helpful

5 5

Ooh, I get to be 1st! The only problem with this recipe is that I should have doubled it! The 4 of us inhaled this & went looking for more. SO delicious! And so easy!! I used 2 pints of sprouts. I lightly sprinkled on dried thyme. I didn't use any vinegar. Even THE PICKY ONE who 'doesn't like nuts' ate a few walnuts saying they were good! ;) This will be a regular at our house. I served it alongside turkey cutlets & gravy. Made for 2/12 Aussie Swap.

5 5

I just made this and it was really good! Followed the recipe exactly except for the fresh thyme. I forgot to buy it so I used dried thyme instead. I think the thyme and the balsamic gave this dish its unique flavor, don't skip it! Thanks for the recipe!

4 5

I made this recipe as written in the magazine, and we loved it, but we knew we would, as we love anything that involves roasted grapes. Even the leftovers were delicious! The original recipe calls for considerably less vinegar, so add it according to your taste.