Roasted Brussels Sprouts with Grapes

Roasted Brussels Sprouts with Grapes

Roasted Brussels Sprouts with Grapes
Nutrition Information
  • Serves: 6 servings
  • Serving size: ¾ cup (175 mL)
Recipe type: Sides
Prep time: 
Cook time: 
Total time: 
Recipe from The Family Immunity Cookbook by Toby Amidor. Published by Robert Rose Books. Photo courtesy of Ashley Lima. All Rights Reserved.
  • Rimmed baking sheet coated with nonstick cooking spray
  • 2 cups (500 mL) seedless red grapes
  • 2 tsp (10 mL) dried tarragon
  • Olive oil
  • 1½ lbs (750 g) Brussels sprouts, trimmed and halved
  • 2 tbsp (30 mL) balsamic vinegar
  • Zest of 1 lemon
  • ¼ tsp (1 mL) salt
  • ⅛ tsp (0.5 mL) ground black pepper
  1. Preheat the oven to 425°F (220°C).
  2. In a medium bowl, add the grapes and tarragon and toss to combine.
  3. In a medium skillet, heat 1 tbsp (15 mL) olive oil over medium heat. When the oil is shimmering, add the grape mixture and cook, gently stirring occasionally, until the grapes are warmed, about 5 minutes. Remove the skillet from the heat and let cool for 5 minutes.
  4. Place the Brussels sprouts in a large bowl. Add 2 tbsp (30 mL) olive oil, the balsamic vinegar, lemon zest, salt and pepper and toss to evenly coat. Add the grapes and gently toss to combine.
  5. Spread the Brussels sprouts and grapes in a single layer on the prepared baking sheet. Roast until the Brussels sprouts are slightly browned, about 20 minutes, using a spatula to turn halfway through. Remove from the oven and transfer to a large serving bowl and serve.



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