Roasted Brussels Sprouts with Grapes and Walnuts
Roasted Brussels sprouts are mellower than their boiled counterparts, and when combined with intense roasted grapes, toasted walnuts and balsamic vinegar you have a perfect dish that you have to taste to believe. Try it with your Thanksgiving feast, or on a night when you want to make ordinary extraordinary. Inspired by Whole Living.
- 1 1/2-2 pounds fresh Brussels sprouts
- 2-3 handfuls of red seedless grapes
- 1/2 cup shelled walnuts large pieces, not diced
- 1/4 cup extra virgin olive oil
- Kosher or sea salt to taste
- freshly ground black pepper
- 2-3 tablespoons balsamic vinegar
Preheat oven to 400°F.
Trim the Brussels sprouts of any dry ends and loose leaves, then halve. Place halved sprouts along with grapes and walnuts on a rimmed baking sheet. Drizzle the olive oil evenly over the top, sprinkle with salt and pepper and toss to coat. Roast for 30-35 minutes, or until the sprouts are well-browned in places, the nuts are fully toasted and the grapes are darkened in colour and very plump.
As soon as you remove the pan from the oven drizzle the balsamic vinegar over the contents of the pan and toss to coat. Transfer to a serving dish and sprinkle with a little additional coarse sea salt.
Calories: 197kcal | Carbohydrates: 12g | Protein: 5g | Fat: 15g | Saturated Fat: 1g | Sodium: 29mg | Potassium: 490mg | Fiber: 4g | Sugar: 3g | Vitamin A: 855IU | Vitamin C: 96.4mg | Calcium: 57mg | Iron: 2mg