Roasted Brussels Sprouts with Grapes and Hazelnuts

  • Author: 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


  1. Preheat oven to 400F degrees.
  2. 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.
  3. 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.
  4. Remove from oven and drizzle with reduced balsamic. Taste and season with another pinch of salt if necessary. Serve immediately.