Roasted Brussels Sprouts with Grapes and Hazelnuts
Roasted Brussels Sprouts with Grapes and Hazelnuts are my favorite way to prepare brussels. Sweet, savory, crunchy, and ridiculously simple to prepare. I’m confident that you’ll love this recipe as much as my family does!
Anyone else happy that Halloween is behind us and we have a whole year before we have to do it again? As much as I love dressing up (and the spooky decorations), I despise all the sweets and candy that come with holiday. I don’t have a ton of self control when there is candy lying around the house and my boys are more than willing to share with their dear old mom. I’ve eaten more than my fair share of Snickers and peanut Butter Cups this week and I feel a little cruddy.
So I’m diving head first into Thanksgiving and Christmas recipes this week. I’m holding off on the sweets for a bit and instead sharing lots of veggie side dishes and foods that will give me healthy fuel to get through the holidays! For the longest time I dreaded the holidays. So many family obligations, family stress, and I’m always super busy with work. But over the last 3 or 4 years, I’ve learned to embrace November and December. I take less work, say no to a lot of the holiday gatherings we get invited to, and I’ve simplified our holiday traditions!
Of the two, Thanksgiving is my favorite. I love all the food (like love ALL the food) and it’s easy to get behind a holiday that is all about sitting down at a table with good friends and family. I’m blessed that I’ve got a great relationship with my family. I know that’s not the case for many so every time we do get together, we almost always have a great time.
As far as our Thanksgiving meal, we seem to make a lot of the same dishes year after year. My mom ALWAYS makes the same stuffing, and the usual mashed potatoes and sweet potato casserole don our table. The only thing we really switch up year to year are the veggie side dishes and the desserts. A version of these brussels sprouts have been part of our Thanksgiving spread the last few years. I love the combo of the crispy brussels, the sweet grapes, and the toasted hazelnuts. The balsamic glaze finishes everything off and brings the dish all together. They’re always a hit and make for great leftovers.
Hope you had a great weekend and, as always, thanks for reading! xo, Kelley
Roasted brussels sprouts, grapes and hazelnuts!
- 1 1/2 lb brussels sprouts, halved
- 1/2 lb red seedless grapes
- 3 tablespoons olive oil
- 1/2 cup whole hazelnuts
- 2 tablespoons reduced balsamic glaze
- Preheat oven to 400F degrees.
- Place brussels sprouts and grapes on a rimmed baking sheet. Drizzle with olive oil and season generously with kosher salt and pepper; toss to combine. Make sure brussels are cut side down on the baking sheet.
- Roast for 18-20 minutes. Add the hazelnuts and roast 6-8 minutes more just until brussels are golden and just cooked through but still crispy and hazelnuts are golden and smell toasted.
- Remove from oven and drizzle with reduced balsamic. Taste and season with another pinch of salt if necessary. Serve immediately.