Roasted Brussels Sprouts with Grapes and Walnuts
Elevate your side dish game with this irresistible recipe for Roasted Brussels Sprouts with Grapes and Walnuts. This vibrant dish combines the earthy, caramelized goodness of oven-roasted Brussels sprouts with the natural sweetness of roasted red grapes and the toasty crunch of walnuts. A drizzle of tangy balsamic-honey dressing ties everything together for a perfect balance of flavors. Easy to prepare in just 35 minutes, this recipe is a nutrient-packed option that’s both elegant and comforting. Perfect for weeknight dinners or as a standout addition to your holiday table, this crowd-pleaser will have everyone coming back for seconds.
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Recipe Information
Ingredients
- 500 grams Brussels sprouts
- 200 grams Red seedless grapes
- 100 grams Walnuts
- 3 tablespoons Olive oil
- 1 tablespoon Balsamic vinegar
- 1 teaspoon Honey
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
Instructions
Preheat your oven to 200°C (400°F). Line a large baking sheet with parchment paper for easy cleanup.
Trim the ends of the Brussels sprouts and remove any yellow or damaged outer leaves. Halve the sprouts lengthwise.
In a large mixing bowl, combine the Brussels sprouts with 2 tablespoons of olive oil, salt, and pepper. Toss well to coat.
Spread the Brussels sprouts in a single layer on the prepared baking sheet, cut side down. Roast for 15 minutes.
While the sprouts are roasting, rinse the grapes and pat them dry. Cut large grapes in half, leaving smaller ones whole.
After 15 minutes, remove the baking sheet from the oven and scatter the grapes over the Brussels sprouts. Return the sheet to the oven and roast for an additional 10 minutes, or until the Brussels sprouts are golden brown and caramelized, and the grapes are softened.
Meanwhile, toast the walnuts in a dry skillet over medium heat for 3–4 minutes, stirring frequently, until fragrant. Remove from heat and set aside.
In a small bowl, whisk together 1 tablespoon of olive oil, balsamic vinegar, and honey to make a light dressing.
Remove the roasted Brussels sprouts and grapes from the oven. Transfer them to a serving bowl and gently stir in the toasted walnuts.
Drizzle the prepared dressing over the dish and toss lightly to combine. Serve immediately and enjoy!
Nutrition Facts
Calories |
1412 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 107.5 g | 138% | |
| Saturated Fat | 12.7 g | 64% | |
| Polyunsaturated Fat | 51.2 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1281 mg | 56% | |
| Total Carbohydrate | 99.9 g | 36% | |
| Dietary Fiber | 26.2 g | 94% | |
| Total Sugars | 53.5 g | ||
| Protein | 34.5 g | 69% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 258 mg | 20% | |
| Iron | 6.6 mg | 37% | |
| Potassium | 870 mg | 19% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
