One taste of this roast Brussels sprouts dish, and you’ll be tossing your go-to recipe out the window. Our version combines the teeny tiny cabbages—that have recently made a real comeback—with red seedless grapes. Cut each piece of vegetables and fruit in half; toss them with oil, garlic, fresh thyme, salt and pepper; and roast them in the oven for 25 minutes or so. The result? Crunchy, perfectly browned bites of Brussels sprouts with the occasional bite of roasted grape, which lends a fresh, slightly sweet note to the dish. This one might just bring Brussels sprouts-haters to the other side.
- 1½ pounds Brussels sprouts, trimmed and halved
- 1 pound red seedless grapes
- 3 tablespoons olive oil
- 2 cloves garlic, sliced
- 1 tablespoon fresh thyme leaves
- kosher salt and black pepper
How to Make It
Heat oven to 375° F. On a large rimmed baking sheet, toss the Brussels sprouts and grapes with the oil, garlic, thyme, ½ teaspoon salt, and ¼ teaspoon pepper.Step 2
Turn the Brussels sprouts cut-side down and roast until golden brown and tender, 20 to 25 minutes.
Calories 117 | Fat 5g | Sat fat 1g | Cholesterol 0mg | Sodium 141mg | Protein 3g | Carbohydrate 17g | Sugar 10g | Fiber 4g Iron 1mg | Calcium 41mg