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It’s formally Brussels sprouts season! I can’t take into consideration sprouts with out pondering of my BFF Wendy. She was the one child I knew who liked Brussels Sprouts. The remainder of us wouldn’t go close to them. Boy, how style buds change! (Not Wendy’s, although.) Celebrate the season by making Roasted Brussels Sprouts with Grapes.

Roasted Brussels Sprouts with Grapes

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My husband has been on a mission to eat extra cruciferous greens ever since he beginning studying How Not to Die by Michael Greger, MD.

Cruciferous greens embrace cabbage, cauliflower, and Brussels sprouts. They include tons of vitamins and fiber, provide help to really feel full longer, and cut back that dreaded irritation. Ease into consuming these dietary powerhouses with recipes just like the one beneath. Brussels sprouts, grapes, and shallots are roasted within the oven, then mixed with a contact of balsamic vinegar for a touch of sweetness.

How to Trim Brussels Sprouts

Are you intimidated by prepping Brussels sprouts? It does take a bit little bit of time, however it’s actually very straightforward. All you want are a pointy knife, a slicing board, and a colander. Most markets promote sprouts individually, however some, particularly farmers’ markets, promote recent ones nonetheless on the stalk. If yours are on the stalk, merely reduce them off after which proceed:

  1. Trim a slice off the stem finish. (This might not be crucial should you simply reduce yours off the stalk.)
  2. Remove any unattractive outer leaves.
  3. Cut every in half lengthwise (by way of the stem finish).
  4. Rinse and drain.

Hosting a vacation meal? Roasted Brussels Sprouts with Grapes can be an excellent vegan and gluten-free dish in your desk.

Other Recipes You Might Like

Like Brussels sprouts? Check out these different recipes:

Roasted Brussels Sprouts with Grapes

Brussels sprouts with a touch of sweetness from grapes and balsamic vinegar

Author: Adapted from Prevention

Prep Time: 15 minutes

Cook Time: 30 minutes

Total Time: 45 minutes


Side Dishes




brussels sprouts, roasted brussels sprouts, thanksgiving aspect

Servings: 6

Roasted Brussels Sprouts with Grapes


  • eight
    extra-virgin olive oil
  • 1
    Brussels sprouts
    trimmed and reduce in half
  • 1/four
    kosher salt
  • 1/eight
    freshly floor black pepper
  • 2
    seedless pink grapes
  • 2
  • half of
    balsamic vinegar
  • 2
    sliced almonds
    toasted (see Notes)


  1. Preheat oven to 425°F. Brush two baking sheets with 1 teaspoon of olive oil every.

  2. In a big bowl, toss collectively the Brussels sprouts, 1 tablespoon olive oil, salt, and pepper. Spread the Brussels sprouts in a single layer on one of many ready baking sheets, reduce aspect down.

  3. In the identical bowl, toss collectively the grapes, shallots, and remaining 1 tablespoon olive oil. Transfer to the second baking sheet.

  4. Place each sheets within the oven and roast. After 15 minutes, take away the pan with the grapes from the oven and stir. Return it to the oven and take away the pan with the Brussels sprouts and stir. Return it to the oven and proceed roasting till the sprouts are golden and may be simply pierced with a fork, about 10 extra minutes (25 minutes complete). Remove each pans from the oven.

  5. In a small bowl, mix the balsamic vinegar with 1 tablespoon water. Pour it over the grapes (nonetheless within the pan), then stir and scrape up any browned bits.

  6. In a big serving bowl, mix the Brussels sprouts and the grapes with their juices. Top with the almonds and serve.

Recipe Notes

How to toast almonds: Place almonds in a nonstick skillet over medium warmth. Cook, tossing steadily, till the almonds are fragrant and golden in colour, about 5 to six minutes. They will brown shortly as soon as the pan will get sizzling.

Nutrition info per serving (zero.67 cups)

Calories: 141kcal

Fat: 8g

Saturated fats: 1g

Polyunsaturated fats: 1g

Monounsaturated fats: 5g

Sodium: 115mg

Potassium: 423mg

Carbohydrates: 16g

Fiber: 4g

Sugar: 9g

Protein: 4g

Vitamin A: 12%

Vitamin C: 116%

Calcium: 5%

Iron: eight%

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