“You made Brussels Sprout taste good!”

I recently prepared and served Roasted Brussels Sprout with Grapes at a cooking workshop. My intent was to introduce a healthy, colorful Thanksgiving side dish to the attendees. The most common response was surprise. For many, Brussels sprout are shunned. Roasting vegetables brings out their natural sweetness. Pairing vegetables and fruit further elevates the sweetness and the appeal of the veggies. 

Have a wonderful Thanksgiving and may some delicious veggies make their way onto your plate.

Roasted Brussels Sprout with Grapes

  • 1 1/2 pounds Brussels sprouts, trimmed and halved
  • 1 pound red seedless grapes
  • 3 tablespoons olive oil
  • 2 cloves garlic, sliced
  • 1 tablespoon fresh thyme leaves
  • Sea salt and black pepper
  1. Heat oven to 375° F. On a large rimmed baking sheet, toss the Brussels sprout and grapes with the oil, garlic, thyme, salt and pepper. 
  2. Turn the Brussels sprout so the cut side is down and roast until golden brown and tender, 20 to 25 minutes.