Roasted Brussels Sprouts With Grapes and Walnuts

"This has a rustic appeal for those who so desire. Inspired by Whole Living Magazine."
photo by gailanng photo by gailanng
photo by gailanng
photo by Geri by the Sea photo by Geri by the Sea
photo by gailanng photo by gailanng
Ready In:




  • Preheat oven to 400°F.
  • 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 thyme, salt and pepper and toss to coat.
  • 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.
  • 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.

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  1. 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.
  2. 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!
  3. Very delicious. The best tasting brussel sprouts dish I have ever made. It is worthy of company and should be on every Thanksgiving table. DD1 (5 years old and I devoured the whole batch for lunch. I didn't have quite as many red grapes as called for, they also don't get dark but are so good here. I used light tasting extra virgin olive oil, sea salt, no pepper as I didn't have any on hand (in another house 5 hours away) but I'm sure it would be good with it, and no optionals. I will recommend this and make it again! Made for Healthy Choices Tag Game 2013.
  4. 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.
  5. Oh man that was good. The teens loved it too. This recipe's a keeper - and unique! Thanks!


I'm just me, mother, grandmother...friend to many and a Louisianian. My Cajun and French Quarter Italian descent afforded me exposure to some of the best of foods. My passions are my family, decorating, cooking and gardening. Those very passions push me into constant awareness with always looking for something new to delight the senses, thus my favorite idiom...Inspire me, puuuullllllleeeeeeease! ...and I mean it, too. God Bless America!
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