Roasted Brussels Sprouts with Grapes
Votes: 4
Time: 45 min.
Complexity: easily
Servings: 6 - 8
Complexity: easily
Servings: 6 - 8
Roasted Brussels sprouts with red grapes are a vibrant, delicious, and healthy side dish perfect for any holiday table. They pair well with fish, poultry, and meat. Brussels sprouts are tossed with olive oil and baked in the oven until brightened, tender, and lightly browned. Place the sprouts on a preheated baking sheet. Transfer the cooked Brussels sprouts to a serving platter and top with roasted red grapes and honey-glazed green onions. The flavor combination is incredible! Chopped hazelnuts add a nutty crunch to this juicy side dish.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 0.9 kg Brussels sprouts, trimmed and halved (if large)
- 3 tbsp. l. olive oil
- 3 tablespoons unsalted butter
- 2 cups seedless red grapes
- 2 tsp chopped fresh thyme
- 1 bunch green onions, cut into 2cm pieces.
- 2 tablespoons of honey
- 1/4 cup chopped, peeled hazelnuts
We recommend
Recipes with similar ingredients: Brussels sprouts, hazelnuts, grape, thyme
Cooking the dish according to the recipe:
- Place a baking sheet on the middle rack of the oven and preheat to 230°C (450°F). In a large bowl, toss the Brussels sprouts with olive oil, 1/2 teaspoon salt, and freshly ground black pepper to taste. Place on the hot baking sheet and roast, stirring halfway through, until tender and crisp-brown, 20 to 30 minutes.
- Meanwhile, melt the butter in a large skillet over medium-high heat. Add the grapes and thyme and cook, stirring, until the grapes begin to burst, about 4 minutes. Add the green onions and honey. Increase the heat to high and bring to a boil. Reduce the heat to medium and simmer until the juices thicken and the grapes are glazed, 1 to 2 minutes. Season with salt and pepper to taste. Transfer the Brussels sprouts to a serving platter, top with the grapes, and sprinkle with hazelnuts.
Categories:
Similar recipes
