Everyday Brussels sprouts & grapes because yes, they are easy, tasty and healthy. No excuses required. Just bring your appetite.
Love them Brussels sprouts
It’s no secret that we love us some Brussels sprouts in our house. I don’t think we’re alone here. Brussels sprouts are second to carrots in winter food exports in The Netherlands. There also appears to be an unspoken sprout following in other parts of the world. Likes are on the upswing for the ultimate power ball. Who woulda thunk that?
I’m NOT cleaning that plate, not me
Growing up, I was one of those ‘Brussels sprouts are yucky” kids. I had zero desire to even try those mushy, smelly, over-boiled, under seasoned sprouts. As a result, I engaged in a lot of sprout avoidance throughout my life, despite knowing how healthy they are. And then it happened. I was in Palm Springs about 5 years ago and went to a restaurant with friends. Faced with limited vegan choices, I decided to try a Brussels sprouts salad. I was blown away at how fantastic sprouts are in a salad.
When I came home from my trip, I realized how prevalent Brussels sprouts are in all our shops. Should that surprise me given Brussels is just a few hours away from us? After all, that’s where the name comes from. They are everywhere in Holland and as a result, they are cheap. Armed with my memory of Palm Springs, I took the plunge. It started with a savory Brussels sprout salad.
I realized that my biggest aversion to sprouts was all about the cooking (apparently this is not so unusual). I’m not sure who decided it was appropriate to give children (or adults) boiled sprouts, but they should have their pots removed. Baking people, think baking – or pan fry. I’ll allow you that.
A potentially sticky situation
Brussels sprouts & grapes are made for each other. And they stick together. Seriously, use parchment paper. Don’t spend your time scrubbing a baking tray or your favorite baking dish. There are better ways of getting rid of pent up aggression. And don’t get me started on leaving pans to soak. The last thing I want is to walk in the kitchen and have some soaking pan goading me with it’s “clean me now” judgement. No, I’m not having that. Perhaps that’s why I have a steady supply of parchment paper and silicon baking mats in my kitchen.
You can’t pencil in exactly when to let go of your childhood prejudices. In my experience, it happens as unexpected times. Situations, events, things and people can tilt your preconceived notions. But, when the moment’s there, and if you brave it and ‘go with it’, enable it to be ‘ok’, then sometimes, you get the bit tilt (aka, knock it on its head). It could be as simple as embracing everyday Brussels sprouts & grapes, but it could be much more impactful. You won’t know unless you let it in. Peace.Print
Everyday Brussels sprouts & grapes are the perfect easy, delicious and healthy addition to any meal. Change your mind about Brussels sprouts for good.
- 18 oz. (500 gm.) Brussels sprouts washed with ends (stalks) trimmed off.
- 1 ½ cups red grapes
- 1 Tbsp. fresh thyme (1/2 Tbsp. dry)
- ¼ cup chopped walnuts
- 2 Tbsp. Balsamic vinegar
- Preheat the oven to 4250 F (2200 C).
- Line a baking sheet with parchment paper or baking mat.
- Place the Brussels sprouts, grapes and thyme on the baking sheet and bake in the middle of the oven until the grapes break down and the sprouts are browned (about 25 minutes).
- Remove the sprouts from the oven and put them in a bowl. Toss in the walnuts and Balsamic.
- Serve immediately.
- Be sure to line your baking tray. The grapes will be sticky.
- You’ll want to serve your sprouts immediately, if you’re timing if off with the rest of your meal, you can prepare them, cover the dish in foil and then put them back in the oven or microwave them.
- Make a complete meal of Brussels sprouts & grapes by adding rice or a grain such a bulgur. You could also add chickpeas and take this from side to main in minutes.
- Category: On the Side
- Method: Bake
- Cuisine: Plant-based
Keywords: everyday Brussels sprouts & grapes