Roasted Brussels Sprouts with Grapes

November 20, 2021
Shanika | Orchids + Sweet Tea
Make a refreshing and unique side dish of crispy roasted Brussels sprouts with juicy grapes.

Roasted Brussels Sprouts with Grapes

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!

Roasted Grapes and Brussels Sprouts on a white serving platter with a wooden serving spoon with a twisted handle

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.

Grapes, brussels sprouts, and rosemary sprigs on a white table


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.
  • Olive oil
  • Garlic powder. You could also use two minced garlic cloves.
  • Parsley
  • 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.

Grapes and halved brussels sprouts on a white table

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:

Overhead shot of Roasted Grapes and Brussels Sprouts on a white serving platter


Store leftovers in an airtight container for up to four days. You can reheat the dish in the microwave or in a 375°F for 10 to 15 minutes.

Closeup of Roasted Grapes and Brussels Sprouts on a white serving platter

Nut-Free Roasted Brussels Sprouts Side Dish

If you'd like to make this dish without nuts, you can simply leave them off. Or replace the nuts with crispy chickpeas for some extra crunch.

Roasted Grapes and Brussels Sprouts on a white serving platter


Wooden spoon scooping Roasted Grapes and Brussels Sprouts

Wooden spoon full of roasted grapes

Ingredient Swaps and Substitutions

Here are a few simple swaps in case you don't have every ingredient on the list:

  • Use green grapes instead of red (the dish won't be as sweet)
  • Swap cranberries for dried cherries or golden raisins
  • Use another nut, such as hazelnut or almonds
  • Use pomegranate molasses instead of balsamic vinegar

Closeup of Roasted Grapes and Brussels Sprouts on a white serving platter

More Veggie Dishes for the Holidays

Wooden spoon on a half-served platter of Roasted Grapes and Brussels Sprouts


If you make this recipe for Roasted Brussels Sprouts, tag @orchidsnsweettea_ on Instagram and hashtag it #orchidsandsweettea

Wooden spoon on a half-served platter of Roasted Grapes and Brussels Sprouts

Roasted Grapes + Brussels Sprouts

November 20, 2021
5 from 1 vote
This roasted burssels sprouts reicpe with grapes, nuts and dried cranberries is a must-try swet and savory holiday side dish.
Prep Time: 5 minutes
Cook Time: 45 minutes
Total Time: 50 minutes
Serves: 6 servings


  • 2 lbs. grapes, red or black
  • 2 lbs. Brussels sprouts
  • ¼ cup pure maple syrup
  • 2 Tbsps balsamic vinegar
  • 2 Tbsps Extra virgin olive oil
  • 1 teaspoon sea salt
  • 1 teaspoon black pepper
  • 1 teaspoon garlic powder
  • 1 teaspoon dried parsley
  • 1 cup shelled walnuts
  • 1 cup pecans, chopped
  • 1 cup dried cranberries


  • 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.
  • Bon Appetit!

Tips & Tricks

STORAGE: All leftovers can be stored in an airtight container and refrigerated for 3-4 days.


Calories: 604kcal | Carbohydrates: 76g | Protein: 18g | Fat: 30g | Saturated Fat: 3g | Polyunsaturated Fat: 14g | Monounsaturated Fat: 12g | Sodium: 434mg | Potassium: 1511mg | Fiber: 18g | Sugar: 37g | Vitamin A: 1256IU | Vitamin C: 134mg | Calcium: 169mg | Iron: 5mg


Tag @orchidsnsweettea_ on Instagram and hashtag it #orchidsandsweettea




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