Balsamic Roasted Brussels Sprouts with Grapes is bursting with seasonal flavors. It’s easy to make with only a handful of ingredients. And this recipe is naturally vegan and gluten-free.
Roasted Brussels sprouts is one of of my favorite side dishes.
This cruciferous vegetable has such a wonderful taste when browned and simply seasoned with salt and pepper.
But sometimes I like to mix things up, like when I add winter squash and shallots to make Roasted Brussels Sprouts and Butternut Squash.
I also love them in a Warm Cauliflower Salad with Brussels Sprouts.
And they go very nicely with a medley of White Wine Roasted Vegetables.
And now I’m sharing a new way to make them with a thick balsamic vinegar and red seedless grapes!
What is balsamic vinegar?
According to What’s Cooking America:
Balsamic vinegar is a reduction made from grapes, but it is not considered a wine vinegar because the grape juice used is unfermented. The unfermented white sweet grape juice that is used is called must and comes from the Trebbiano grapes.
When making Balsamic Roasted Brussels Sprouts with Grapes, I like to use a thick balsamic or even a balsamic glaze.
But you can also take the balsamic vinegar you already have in your pantry and turn it into a glaze.
Check out these directions for How to Make Balsamic Glaze.
Balsamic Roasted Brussels Sprouts with Grapes is a delicious combination of flavors and textures.
While it’s very common to eat Brussels sprouts cooked, you may not have thought to roast grapes.
The skins get slightly crispy, while the insides are soft and juicy.
It’s a great contrast to the crunchy outer leaves of the Brussels sprouts.
In addition, I love the pairing of bitter and sweet.
And don’t forget the Easy Vegan Mushroom Gravy!
Making Balsamic Roasted Brussels Sprouts with Grapes is really easy.
I like to line a baking sheet with parchment paper for easier cleanup.
Then I toss the halved Brussels sprouts and grapes with a little olive oil, salt, and pepper.
They go into the oven for 20 to 30 minutes until the sprouts are tender on the outside and lightly browned and crispy on the outside.
After removing the baking sheet from the oven, I drizzle the balsamic vinegar on top.
It’s so simple, yet so delicious!
Now let’s make Balsamic Roasted Brussels Sprouts with Grapes!
Balsamic Roasted Brussels Sprouts with Grapes
- 12 ounces Brussels sprouts (3 cups) halved
- 1 1/2 cups red seedless grapes
- 1 Tablespoon olive oil
- salt and pepper to taste
- 1 Tablespoon thick balsamic vinegar or balsamic reduction
- Heat the oven to 400 degrees F.
- Spread out the Brussels sprouts and grapes on a baking sheet lined with parchment paper.
- Drizzle with olive oil and salt and pepper, to taste. Toss with your hands so that everything is evenly coated.
- 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 balsamic vinegar or reduction over the Brussels sprouts and grapes and serve.