Lemon Roasted Brussels Sprouts with Grapes

Lemon Roasted Brussels Sprouts with Grapes

Savory grapes and such

Perhaps a new Thanksgiving tradition, perhaps a sweet little side dish any other day would enjoy. These little cabbages are tossed with grapes and quickly shown to the hot oven. I mean, crispy, soft, sweet, lemony–come here, you. What’s not to love?

And don’t fear the hot grape (no, YOU’RE a hot grape)! It’s delicious, it’s like a traditional focaccia bread. Time to expand your mind if you’re scared because there ain’t no way through it but to do it.

So, I dunno… I had coffee today, y’all./

But seriously, this is one of those recipes I’ve written where I honest to goodness make it SO often myself! It is a family favorite, too. It always appears at the Thanksgiving table.

Lemon Roasted Brussels Sprouts

Course Side Dish
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 4 people

Ingredients

  • 2 pounds Brussels sprouts
  • 2 cups grapes
  • olive oil or fat of your choice
  • 2 teaspoons sea salt
  • 1 teaspoon black pepper
  • 1 lemon
  • zest of 1 lemon

Instructions

  1. Preheat oven to 400. Meanwhile, chop the ends off the Brussels sprouts and slice large ones in quarters, small ones in half.
  2. With the grapes, slice large ones in half and leave smaller ones whole with just a prick in the middle.
  3. Mix together and divide evenly over two baking trays.
  4. Drizzle with olive oil and toss with your hands to evenly coat.
  5. Sprinkle with the sea salt, black pepper and lemon juice.
  6. Bake in oven for 20-25 minutes, tossing the veg halfway.
  7. Remove from oven and sprinkle with the lemon zest.

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