Warning, after you try this easy 5-ingredient recipe for roasted Brussels sprouts with grapes you could be tempted to make them often. Double warning – after everyone has a taste you could face multiple requests. How could something so simple, be so tasty?
The cooking method matters
Growing up, I was one of those ‘Brussels sprouts are yucky” kids. I had zero desire to sit in close proximity, let alone actually taste one of those mushy, smelly, over-boiled sprouts. As a result, I engaged in a lot of sprout avoidance throughout my life despite knowing how healthy they are. Even after consistently following a plant-based for a number of years and embracing all sorts of new foods, flavors and enjoying a plethora of easy plant-based recipes, I remained staunch in my anti-sprout mindset.
Sometimes, not cooking matters too
And then it happened. I was in Palm Springs about 5 years ago and went to a restaurant with friends. Faced with limited choices of foods, I decided to try a Brussels sprouts salad. I was blown away. These are Brussels sprouts? I was so excited when I came home, I immediately came up with a tasty sprouts, bacon and ranch salad.
My newly discovered appreciation for fresh, raw sprouts started me down that slippery recipe slope. Why had I been missing out all this time? As it turns out, the answer was pretty simple – it’s all about preparation baby!
Let’s get on with it: roasted Brussels sprouts with grapes
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.
Give it a bit of thyme
The addition of fresh thyme really sets off the final taste, however, if you opt for the dried spice, cut the amount to just 1 tablespoon. Dried herbs are usually more potent than fresh, so I generally follow the 2 fresh to 1 dried ratio when I cook. The thyme will roast along with the Brussels sprouts and grapes. When you toss in the Balsamic and walnuts at the end, you’ll be mixing the thyme in so it will remain seasoned.
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 with grapes – tender roasted Brussels sprouts, grapes, fresh thyme are tossed with Balsamic vinegar and chopped walnuts.
- 18 oz. (500 gm.) Brussels sprouts washed with ends (stalks) trimmed off.
- 1 ½ cups red grapes
- 2 Tbsp. fresh thyme (1 Tbsp. dry)
- ¼ cup chopped walnuts
- 2–3 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 with grapes