Tuesday, November 16, 2010

Roasted Brussels Sprouts w/ Grapes & Pecans



Here is a GREAT side dish for your Thanksgiving menu.

In case you haven't noticed, there is a trend going on here, roasting vegetables w/ grapes.

I've tried cauliflower roasted w/ grapes, butternut squash roasted w/ grapes, pizzas with grapes (Schiacciata con L'Uva), and now Brussels sprouts.



The grapes add not only another dimension of color to these vegetable dishes, but an amazing caramelized sweetness. It's a fall thing for sure.

You want to use black or red seedless grapes, not green ones.

Cut the stems off the Brussels sprouts and cut them in half.

Cut the grapes in half and toss them on a baking sheet w/ the sprouts.
Drizzle olive oil and sprinkle kosher salt over all.



Roast in a 375F oven for 20 minutes. You can toast the pecans on the same baking sheet the last 5 minutes of baking, or toast them separately in a toaster oven, being careful that they don't burn.

This is a great side dish for turkey dinner next Thursday, and easy!



but you don't have to wait till Thanksgiving to make these!

13 comments:

Laura Keller said...

Delicious! I actually saw this recipe (minus the pecans) in an issue of Real Simple Magazine and made it for dinner just the other night. I've never actually had brussels sprouts before but mmm were they delicious! I think I'm going to follow you and start roasting with grapes more often!

LaDue & Crew said...

Oh Stace this looks so good I think I want it for breakfast! Grapes are fab pairing! Yum!

The Japanese Redneck said...

This sounds really good.

Food Thief said...

I tried your cauliflower w/ grapes and it was amazing, so this has to be good with the nuts! I will try it for Thanksgiving. Thank you!

We Are Not Martha said...

I love the idea of adding a little sweetness to the sharpness of brussels sprouts. This sounds like an awesome idea!

Sues

elpi said...

I would love some for lunch today!

lea said...

Going to shovel myself out and get to the market. This looks amazing and after the brussels sprouts I just had in NY I can't wait for these.

Oui, Chef said...

Not only is this a beautiful dish, but the earthy -sweet thing must make it so delicious. I love brussels sprouts and am always happy to find a great new recipe for them. Thx - S

Proud Italian Cook said...

I've yet to try your grape pairing, I've been experimenting with brussel sprouts lately and can't wait to try this, the grapes with the crunch pecans sound perfect together.

Tom @ Tall Clover said...

You just saved my bacon. My T-day assignments were brussel sprouts and pecan pie (as separate dishes). The pie's no problem, it's the veggies that stump me. Now I know what to bring! Thanks.

Dana said...

Eeek. I am so behind in your posts. I made a fennel, bell pepper and grape roasted vegetable side dish the other night and am totally sold on roasting grapes with veggies. Such an amazing combo? I will totally add brussels sprouts in next time.

Lisa FF said...

This was great. Finger licking good. Cousins couldn't stop eating it. Can't wait to make it again. Thank you.

beccalouise said...

I was browsing around for roasted grapes with veggie recipes and found this. It looks delicious. I just want to add that I think some cheese would make it awesome, like some blue cheese crumbles or parmesan slivers, or anything, really. Can't wait to try this recipe out.