Balsamic glazed Brussels sprouts with grapes delivers that classic bitter and sweet balance. If you enjoy that pairing in my Brussels sprouts with carrots recipe and my Brussels sprouts with pomegranate recipe, this one with grapes is a fun twist.
You only need 4 ingredients plus salt and pepper, and everything roasts on one sheet pan in about 30 minutes. Weeknight simple, holiday worthy.
When you're in the mood for something a little different, grapes are an addition you may not have thought of. The skins get slightly crispy while the insides stay soft and juicy, and the textures contrast beautifully with the crunchy outer leaves of the sprouts. It's a simple vegan side that works any night and makes a beautiful addition to the Thanksgiving table.
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Finally tried the recipe and it's absolutely delicious! A new favorite.
- Corissa
How to make roasted Brussels sprouts with grapes
- Line a sheet pan with parchment paper for easier cleanup. Spread halved Brussels sprouts and grapes in a single layer and toss with olive oil, salt, and pepper.
- Roast until the sprouts are fork tender and lightly browned and crispy on the outside. Remove the baking sheet from the oven, drizzle balsamic glaze on top, and serve.
Please see the recipe card at the bottom of this post for the complete ingredients, measurements, and instructions.
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Love and Veggies,
Amy
📋 Recipe
Balsamic Glazed Brussels Sprouts with Grapes
Ingredients
- 12 ounces Brussels sprouts, (about 3 cups), halved
- 1½ cups red seedless grapes
- 1 Tablespoon extra virgin olive oil
- salt and pepper, to taste
- 1 Tablespoon balsamic glaze
Instructions
- Pre-heat the oven to 400°F.
- Spread out the Brussels sprouts and grapes in a single layer on a baking sheet lined with parchment paper for easier cleanup.12 ounces Brussels sprouts, 1½ cups red seedless grapes
- Drizzle with the olive oil and salt and pepper, to taste. Toss with your hands so that everything is evenly coated.1 Tablespoon extra virgin olive oil, salt and pepper
- Roast in the oven for 20 to 30 minutes, tossing half way through, until the Brussels Sprouts are browned and crispy on the outside.
- Remove the pan from the oven. Drizzle the glaze over the Brussels sprouts and grapes and serve.1 Tablespoon balsamic glaze
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Notes
Nutrition
Nutritional information is an estimation only.
Corissa says
Finally tried the recipe and it’s absolutely delicious! A new favorite
Amy Katz says
Thanks so much, Corissa!
Jayne Vanauken says
Surprisingly delicious, I tried some with white truffle balsamic glace and some with balsamic fig glaze both where great. Comment from the Hub pretty darn tasty as he had a second helping. Oh and I omitted the oil just used salt and pepper to roast,
Amy Katz says
Thank you, Jayne! I'm going to have to try those glazes!