Roasted Brussels Sprouts and Grapes is a sweet and savory side dish perfect for a modern Thanksgiving menu!
Need something to get excited about? Me too. And for me, that something is Thanksgiving. Our plans, like yours I’m sure, have changed this year. We’ll be gathering social-distanced style at my dad’s on his outside patio. There will be a roaring fire, tons of blankets, enough red wine for a small army, and yes – plenty of food, like my Roasted Brussels Sprouts and Grapes. Thanksgiving can’t come soon enough.
When my family gathers for Thanksgiving, my dad does the turkey. He’s a pro, and I have more fun with the sides anyways. Brussels sprouts are always a much fought-over food on our holiday table, so I may even make a few different versions. This recipe will most certainly be on the menu.
I hear ya, it sounds odd, but this sweet and savory combo is a winner. Lightly charred Brussels sprouts always rank high in my book, and tossed with sweet roasted grapes, toasted pecans and balsamic glaze? Yup. I think I might win Thanksgiving this year. If that’s a thing. (I’m pretty sure it’s a thing.)
Tips for making Roasted Brussels Sprouts & Grapes
When prepping your Brussels sprouts, be sure to cut them in even sizes. Quarter large sprouts and halve smaller ones. Discard any yellowed outer leaves and the stems. Loose green leaves can be added to the baking pan.
Use a large baking pan. If the pan is too small your veggies will steam instead of roast. I have a few of these large jelly roll pans that I use almost nightly. Get a few if you don’t already have one.
Be sure to use fresh rosemary. It adds such great flavor and dried spices just want add the same character to this dish.
What to serve with Roasted Brussels Sprouts & Grapes
- 1 lb. Brussels sprouts, trimmed and quartered
- 2 cups red grapes
- 2 tbsp. olive oil
- 2 tbsp. fresh rosemary leaves
- salt and pepper to taste
- ½ cup chopped pecans
- 2 tbsp. balsamic glaze
- Preheat oven to 425 degrees.
- Toss Brussels sprouts and grapes with olive oil, rosemary,
salt and pepper on a large rimmed baking sheet. Place in the oven and cook for 15 –20 minutes, until the sprouts are golden in spots and the grapes are bursting.
- Five minutes before you remove the pan from the oven, add the chopped
pecans and stir.
- Remove from the oven and drizzle with balsamic glaze prior