Balsamic Roasted Brussels Sprouts with Grapes is bursting with seasonal flavors. It’s easy to make with only a handful of ingredients. And this vegan dish is a beautiful addition to any holiday table.
Roasted Brussels Sprouts
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 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. I think you’re going to love this unique combination of flavors and textures.
What is balsamic vinegar?
While I always keep a bottle of balsamic vinegar in my pantry, I never really understood how it’s made until now.
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 vinegar or even a balsamic glaze. Both can be found at most supermarkets or online.
But you can also take the balsamic vinegar you already have in your pantry and turn it into a syrupy glaze. Check out these directions for How to Make Balsamic Glaze.
Roasted Grapes
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.
Brussels Sprouts with Grapes go well with dishes such as Lentil Meatloaf Muffins and Instant Pot Mashed Potatoes. Talk about a delicious Thanksgiving feast. And don’t forget the Easy Vegan Mushroom Gravy!
How to make Brussels Sprouts with Grapes
This recipe is really easy to make:
- First line a baking sheet with parchment paper for easier cleanup.
- Then toss the halved Brussels sprouts and grapes with a little olive oil, salt, and pepper.
- Place the baking sheet into a preheated 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, drizzle the balsamic vinegar on top and serve.
It’s so simple, yet so delicious!
Balsamic Roasted Brussels Sprouts with Grapes Recipe
While this side dish is best enjoyed right away, leftovers can be covered and refrigerated for up to 3 days.
If you love this recipe, please give it 5 stars!
Balsamic Roasted Brussels Sprouts with Grapes
Equipment
Ingredients
- 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
Instructions
- Heat the oven to 400 degrees F.
- Spread out the Brussels sprouts and grapes on a baking sheet lined with parchment paper for easier cleanup.
- 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.
Jayne Vanauken
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
Thank you, Jayne! I’m going to have to try those glazes!