Roasted Brussels Sprouts with Grapes & Walnuts


I understand why most kids, and adults for that matter, don’t like certain vegetables. If I was given an overcooked and unseasoned piece of broccoli, I wouldn’t want to eat it either. But add just a pinch of Kosher salt and a hit of olive oil and I’ll have a plate-full. If you add some roasted garlic and butter to the broccoli, I will have a bowl-full.


I’ve tried to make vegetables fun and flavorful for the kids. Brussels sprouts included.

Roasted Brussels Sprouts with Grapes (before the walnuts finished roasting)

Brussels sprouts are an easy sell at our house. It’s not uncommon that the kids fight over the last piece. Truth. It might be because I usually serve them with bacon. I think that a few slices of bacon are a small price to pay for bellies full of brussels sprouts. This recipe is bacon free… but full of flavor! 

Brussels Sprout De-Stemmer (not sold in stores)
Cut the dry root and remove unpleasant outer leaves when you halve the brussels sprouts
Toss whole grapes with halved brussels sprouts, thyme, olive oil, salt and pepper
Tossed brussels sprouts and grapes on a baking sheet
…Beautifully baked…
Roasted Brussels Sprouts with Grapes and Walnuts

Roasted Brussels Sprouts with Grapes & Walnuts

Serves 8 as a side
Adapted from Martha Stewart

Ingredients

30 ounces brussels sprouts, halved (or quartered if large)
30 ounces red grapes
2 tablespoons extra-virgin olive oil
4 teaspoons dried French thyme (or 4 Tablespoons fresh thyme leaves)
Coarse kosher salt and freshly ground pepper
2 teaspoons balsamic vinegar
1/2 cup walnuts, toasted and coarsely chopped


Directions

Heat oven to 450 degrees. 
1. In a large bowl, toss brussels sprouts with grapes, oil and thyme.
2. Lay out on a baking sheet (or two baking sheets) in a single layer. 
3. Season with kosher salt and freshly ground pepper.
4. Roast about 25 minutes, until the brussels sprouts are tender and some of the grapes have burst.
5. Remove trays from the oven and let cool for 5-10 minutes.
6. While the brussels sprouts are still warm, use a wooden spatula to scrape up carmelized pieces (don’t discard loose leaves). Drizzle each tray with 1 teaspoon balsamic vinegar.
7. Toss in walnuts.
8. Taste and add salt and pepper, if desired.

Eat, Drink & Be Yummy!

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