Bursting with sweet and savory flavors, Balsamic Glazed Brussels Sprouts with Grapes is a unique vegan side dish perfect for the holidays or any night of the week. And it's easy to make with a handful of ingredients in only 30 minutes.
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Roasting is my favorite way to enjoy Brussels sprouts. This cruciferous vegetable has such a wonderful taste when browned and simply seasoned with salt and pepper.
But 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 are soft and juicy. The textures are a nice contrast to the crunchy outer leaves of the sprouts.
And the combination of bitter and sweet of these balsamic glazed Brussels sprouts with grapes goes well with dishes such as lentil meatloaf muffins and Instant Pot mashed potatoes. Talk about a delicious and comforting meal. And don't forget the vegan mushroom gravy!
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Why you'll love this recipe
- It's colorful, flavorful, and only requires 4 ingredients (plus salt and pepper).
- It's easy to make in 30 minutes.
- It pairs well with all your favorite Thanksgiving and Christmas dishes, but it's also perfect for weeknight meals.
Ingredients
- Brussels sprouts
- Red seedless grapes
- Olive oil
- Salt and pepper
- Balsamic glaze
I recommend Nonna Pia's Balsamic Glaze. Unlike many other brands, it doesn't contain artificial ingredients or added thickeners. It's simply balsamic vinegar of Modena, Italy and non-GMO granulated cane sugar.
Please see the recipe card at the bottom of this post for the complete ingredients, measurements, and instructions.
Instructions
- Line a sheet pan with parchment paper for easier cleanup. Spread the halved Brussels sprouts and grapes out in a single layer and toss with olive oil, salt, and pepper.
- Roast in the oven until the sprouts are tender on the outside and lightly browned and crispy on the outside. Remove the baking sheet from the oven, drizzle the balsamic glaze on top, and serve.
Serving suggestions
Enjoy balsamic glazed Brussels sprouts as a side dish with any of your favorite entrees. It's wonderful served with Mediterranean stuffed acorn squash or fruity basmati rice and chickpeas.
It also pairs well with pasta dishes like cauliflower alfredo, pumpkin marinara, and vegan Christmas rotini.
And if you enjoy the flavors of fruit with vinegar, be sure to try balsamic caramelized figs for dessert!
Storing
While this side dish is best enjoyed right away, leftovers can be refrigerated in an airtight container for up to 3 days. For best results, do not freeze.
Recipe FAQs
Balsamic vinegar is a vinegar made from grapes. Balsamic glaze is made by heating balsamic vinegar with a sweetener to make a thick syrup.
You can take balsamic vinegar and sugar and make your own balsamic glaze.
Choose ones that are firm and compact with a bright green color. Smaller sprouts tend to be sweeter and less bitter. Store them in the refrigerator and use them within a week of purchasing.
More vegan Brussels sprouts recipes
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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!