Prepare to revolutionize your vegetable game with a mind-blowing side dish that transforms humble Brussels sprouts into a culinary masterpiece! This roasted Brussels sprouts recipe with grapes and walnuts is not just another boring vegetable dish – it's a flavor explosion that will have your dinner guests begging for seconds. Imagine crispy, caramelized sprouts paired with sweet, softened grapes and crunchy toasted walnuts, creating a symphony of textures and tastes that will make you fall in love with vegetables all over again.
Prep Time: 10 mins
Cook Time: 25 mins
Total Time: 35 mins
Cuisine: American
Serves: 4 servings
Ingredients
- 1 pound Brussels sprouts, halved
- 1 cup grapes, halved
- 1/2 cup walnuts, chopped
- 2 tablespoons olive oil
- Salt to taste
- Pepper to taste
Instructions
- Preheat the oven to 425°F (218°C). Line a large rimmed baking sheet with parchment paper or a silicone baking mat to prevent sticking and ensure easy cleanup.
- Prepare the Brussels sprouts by washing them thoroughly under cool running water. Trim off the tough stem ends and slice each sprout in half lengthwise, ensuring they are roughly the same size for even roasting.
- Pat the Brussels sprouts completely dry using clean kitchen towels or paper towels. Excess moisture will prevent proper caramelization during roasting.
- In a large mixing bowl, combine the halved Brussels sprouts, olive oil, salt, and freshly ground black pepper. Toss the ingredients until the Brussels sprouts are evenly coated with oil and seasonings.
- Spread the seasoned Brussels sprouts cut-side down on the prepared baking sheet. Arrange them in a single layer without overcrowding to ensure they roast and caramelize properly.
- Place the baking sheet in the preheated oven and roast for approximately 15-18 minutes, or until the Brussels sprouts are golden brown and crispy on the edges.
- During the last 5 minutes of roasting, add the halved grapes and chopped walnuts to the baking sheet. This will allow the grapes to slightly soften and the walnuts to become lightly toasted.
- Remove the baking sheet from the oven. The Brussels sprouts should be crispy and caramelized, the grapes slightly softened, and the walnuts lightly toasted.
- Transfer the roasted Brussels sprouts, grapes, and walnuts to a serving dish. Taste and adjust seasoning with additional salt and pepper if needed.
- Serve immediately while warm, enjoying the combination of crispy Brussels sprouts, sweet roasted grapes, and crunchy toasted walnuts.
Tips
- Moisture is the Enemy: Always thoroughly dry your Brussels sprouts before roasting. Excess water prevents that coveted crispy, caramelized exterior.
- Cut-Side Down is Key: Placing the sprouts cut-side down on the baking sheet ensures maximum browning and creates those irresistible crispy edges.
- Don't Overcrowd: Give your Brussels sprouts breathing room on the baking sheet. Overcrowding leads to steaming instead of roasting.
- High Heat is Essential: The 425°F temperature is crucial for achieving that perfect caramelization and crispy texture.
- Timing Matters: Add grapes and walnuts later in the roasting process to prevent burning and ensure perfect toasting.
- Fresh is Best: Choose Brussels sprouts that are firm, compact, and bright green for the best flavor and texture. Pro Tip: For an extra flavor boost, try adding a drizzle of balsamic glaze or a sprinkle of parmesan cheese just before serving!
Nutrition Facts
Calories: 180kcal
Carbohydrates: 15g
Protein: 6g
Fat: 14g
Saturated Fat: 2g
Cholesterol: 0mg
