Brussel Sprouts and Grapes

For some reason, Brussel sprouts are synonymous with yuck or ‘healthy stuff that taste bad’. Many TV shows and cartoons have kids writhing in fear at first sight. I’ve even come across several Brussel sprout quotes, most of them from famous chefs commenting on the fact that folks don’t cook them correctly. I was certainly blessed as a kid to have a Mom who knew how to cook Brussel sprouts properly, because I remember liking them. Truth be told – these little balls of green love have gotten a bad rap!

With minimal effort, this nutrient rich vegetable creates a sweet yet tart flavor that is great by itself or with any protein (fish, poultry, beef, etc.). This recipe is extremely simple and easy… perfect for entertaining or holiday meals when time is limited. Cook this for a party of 1, 2, 5, 25 or larger! It even reheats well! Don’t be afraid to change up the spice combination to match your menu! Garlic, cumin, rosemary, sage, oregano are all lovely. If in doubt – stick to salt and pepper. You cannot go wrong with keeping things simple!



1 to 1.5 lb bag of fresh Brussel sprouts
1 to 1.5 lb red grapes (50/50 ratio to the sprouts… if you don’t like grapes – omit them altogether!)
3 TBLS good Olive Oil
3/4 tsp salt
3/4 tsp pepper
1 tsp garlic or oregano or rosemary (or all of the above!)

Preheat oven to 400 degrees.

IMG_4482Cut off ends of sprouts and remove any damaged or brown leaves. Cut sprouts and grapes in half and place in a large bowl. Mix oil, salt, pepper and herbs of your choice. Spread mixture onto a baking sheet for 25 – 30min minutes. Until the outside is crispy and inside is tender. Give them a good shake or mix at least once while cooking.

Sprinkle with salt and serve!

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