Balsamic Roasted Brussels Sprouts with Grapes
If you're looking for a unique and colorful seasonal side dish, you're going to love this sweet and savory Balsamic Roasted Brussels Sprouts with Grapes. This vegan recipe is perfect for Thanksgiving and Christmas or anytime you want a healthy easy side.
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
- 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 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.
While this side dish is best enjoyed right away, leftovers can be covered and refrigerated for up to 3 days.
Calories: 110kcal | Carbohydrates: 18g | Protein: 3g | Fat: 3g | Sodium: 23mg | Potassium: 438mg | Fiber: 3g | Sugar: 11g | Vitamin A: 680IU | Vitamin C: 74.1mg | Calcium: 41mg | Iron: 1.4mg