Sunday, October 23, 2011

Roasted Brussels Sprouts and Grapes

adapted from Whole Living Magazine (the BEST magazine ever...)

12 oz brussels sprouts cut in half (about 4 cups)
12 oz grapes (about 2 cups)
2 tbs butter
1 tbs olive oil

if desired:
1 tsp balsamic vinegar
1/4 cup toasted, chopped walnuts

Heat oven to 350, on cookie sheet lined with parchment paper toss brussels sprouts, grapes, and butter.  Roast until caramelized and tender, about 30-40 minutes.  Drizzle with vinegar (if desired), olive oil, and toss in walnuts (if desired).

This is an AMAZING, simple side dish.  It is even great heated up the next day!


  1. Wow, this looks fabulous! I've been thinking about trying brussels sprouts (haven't since I was a kid and hated them then). I think this recipe is all the motivation I need. :) Thanks so much!

  2. Amanda, you are so welcome! Let me know how it turns out... brussels sprouts may be your new fav veggie after this ;)