This recipe is originally from the WholeLiving web site but it’s been unavailable for a while and I really want to keep this recipe where I can find it again. I have slightly modified it to our preferences, but it certainly didn’t need much in the way of modification. I have to say, I never thought grapes and brussels sprouts would go well together but, oh my! The sprouts were done to perfection and the sweet pop of the grapes really went well with them. In addition, once it comes out of the oven, it looks like a piece of art! The vibrant green of the sprouts, the red of the grapes, the brown of the pecans… it was a visual treat as much as a tasty treat. I will definitely be making this again!
I found this recipe through Pinterest and made it to go with our Christmas dinner. It was just John and me so we didn’t have a great big turkey dinner. We did, however, have a roasted chicken with stuffing on the side; it was served with mashed potatoes, roasted brussels sprouts with grapes and pecans, and roasted root vegetables (carrots and parsnips). John made a fantastic gravy to go with and I also made a batch of rosemary dinner rolls, which we didn’t even touch.
Roasted Brussels Sprouts with Grapes and Pecans
To serve 4
24 medium sized brussels sprouts, trimmed and halved
Grapes (we used nice crisp red grapes)
2 tbsp fresh thyme, chopped
Salt and pepper to taste
1 tsp balsamic vinegar
1/2 cup pecans, coarsely chopped
1 tbsp butter
Heat oven to 450º. In a 9×9″ baking dish, toss halved brussels sprouts and grapes with olive oil and thyme. Season with salt and pepper. Roast until carmelized, about 20 minutes, turning the sprouts about halfway through.
While sprouts are roasting, heat a small frying pan on medium-high heat. Add about 1 tbsp butter to the pan and allow the liquid to evaporate. Toss in the pecans and saute them until fragrant. Remove from heat.
When sprouts are done, remove from oven and toss in the pecans. Drizzle with balsamic vinegar and scrape any carmelized bits from the pan.