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+ servings

Roasted Grapes + Brussels Sprouts

This roasted burssels sprouts reicpe with grapes, nuts and dried cranberries is a must-try swet and savory holiday side dish.
Course Salad, Side Dish
Prep Time 5 minutes
Cook Time 45 minutes
Total Time 50 minutes
Servings 6 servings
Author Shanika | Orchids + Sweet Tea


  • 2 lbs. grapes, red or black
  • 2 lbs. Brussels sprouts
  • 1/4 cup pure maple syrup
  • 2 Tbsps balsamic vinegar
  • 2 Tbsps Extra virgin olive oil
  • 1 tsp sea salt
  • 1 tsp black pepper
  • 1 tsp garlic powder
  • 1 tsp 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!


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