Roasted Brussels Sprouts with Grapes is a crispy, sweet and savory vegetarian side dish to try this holiday season. Complete with toasted pecans for crunch!
If your family is like mine, you probably have old-standby holiday recipes that make an appareane every year. At my house, that means Southern-Styled Cornbread Stuffing and Vegan Southern Bourbon Pecan Pie. But I also always like to throw a few new and unexpected side dishes into the mix. Especially if they're vegan and gluten-free to accommodate everyone around the table.
This recipe for crispy roasted Brussels sprouts with grapes is a unique and totally delicious holiday side dish that's so good, it just might become a staple.
Here's what you need to make this simple roasted vegetable side dish:
Grapes. You can use red or black grapes for the recipe.
Brussels sprouts. Halve the sprouts so they get nice and caramelized.
Maple syrup. You could also use honey or bee-free honey if you prefer.
Balsamic vinegar. This creates a savory glaze on the brussels.
Garlic powder. You could also use two minced garlic cloves.
Walnuts and pecans. Feel free to use any kind of nut to top your Brussels sprouts. Hazelnuts would also be great!
Dried cranberries. Raisins will also work.
What to Serve with Crispy Roasted Brussels Sprouts
This is a classic holiday side dish, but it really pairs well with all kinds of main dishes, both meat-based and plant-based. Try serving your roasted Brussels with these recipes:
Preheat your oven to 400 degrees Fahrenheit and prepare a large baking sheet by lining it with parchment paper.
In a large bowl, add together the grapes, brussels sprouts, both oils, maple syrup, and seasonings, mixing everything together until coated.
Add the grapes and brussels sprouts unto the baking sheet (in a single layer) and bake for 20-25 minutes.
Add the walnuts and pecans unto the baking sheet with the grapes and continue to bake for 15-20 minutes until grapes and brussels sprouts are charred, wilted, and tender while nuts are fragrant and golden.
Remove from oven and let cool slightly before serving.
To serve, add all ingredients unto a platter and drizzle with balsamic vinegar and/or maple syrup, if desired.
Tips & Tricks
STORAGE: All leftovers can be stored in an airtight container and refrigerated for 3-4 days.