This is such a simple yet flavor packed recipe. The slow roasting crisps up the Brussels sprouts, adding a fantastic crunch. And the pairing of veggies with sweet red grapes makes this the perfect combination of sweet and savory. This dish is great paired with roast turkey or a piece of chicken. I’m dedicating this one to my pal Steph, who is my fellow Brussels sprouts lover!
Sweet and Savory Roasted Brussels Sprouts serves 4 as a side dish
1 pound Brussels sprouts (about 2 cups), washed, trimmed and halved
2 cups red seedless grapes, washed
1 cup mushrooms, washed, stems removed and diced
3/4 cup unsalted walnuts
2 Tbsp. oil (hazelnut, coconut, olive, etc.)
Preheat oven to 375 degrees. Spray a baking sheet with cooking spray or cover with parchment paper. Place the Brussels sprouts, grapes, mushrooms and walnuts on the baking sheet and lightly stir to mix. Drizzle the oil over the mixture.
Cook for approximately 45 minutes or until vegetables are soft and crisp around the edges (my oven cooks faster therefore I lowered the temperature after 30 minutes to 350 degrees and removed from the oven after a total cook time of 40 minutes).
Salt and pepper to taste, and sprinkle a light dusting of cinnamon over the mixture.