We all love roasted vegetables. They taste delicious and they’re easy.  But for the holidays or entertaining, it’s nice to add a little something extra to basic roasted vegetables.  How about grapes??  Trust me on this one. They’re not quite expected, but they’re like sweet little juicy nuggets that enhance bitter vegetables like Brussels sprouts.  I am on a mission to get people to love vegetables and eat more of them.  And this recipe is a winner!

Why you’ll love this recipe

• fabulous for Thanksgiving;
• adaptable with other vegetables;
• easy and quick!
• seasonal

Ingredients

• Brussels sprouts – are in season at this time of year and are so delicious when roasted in the oven. I barely trim the ends and cut them in half. 
• Red onion – is delicious when roasted with other vegetables and also adds a nice color. 
• Olive oil – It’s ok to roast vegetables with olive oil, but you can also use avocado oil if you prefer. 
• Fresh rosemary – I love the flavor of fresh rosemary, but you can use fresh thyme as well. 
• Grapes – I like to use black or red seedless grapes (it’s ok to leave them on the stem). 

How to make it? 

1. Preheat the oven to 400 degrees F or 375 F convection if using multiple sheet pans.
2. Line a large ¾ sheet pan (21 x 15 inches) or two regular sheet pans with unbleached parchment paper.
3. Toss Brussels sprouts and onions with a tablespoon of oil and rosemary in a bowl or sheet pan. Arrange on the prepared sheet pan in one layer. Season with salt and pepper. Roast for 10-15 minutes, or until just starting to brown.
4. Carefully toss grapes with a few drops of oil and season with a pinch of salt. Remove sheet pan from oven. Arrange grapes on the sheet pan with the Brussels sprouts, filling any open spaces. Roast for 15 minutes, until grapes have shriveled slightly.

Tips

• Cut your vegetables around the same size so they cook at the same rate. If you have a mix of sizes, including very large Brussels sprouts, you can quarter the larger ones, so they cook at the same rate.
• Give the vegetables a head start before adding the grapes so they don’t overcook. 

Substitutions

• Grapes – Chopped fresh figs, apples or pears would also be nice here instead of the grapes. They will cook for the same amount of time.
• Brussels sprouts – other cruciferous vegetables like cauliflower, and broccoli. Or saute kale and add roasted grapes.

My Thanksgiving ebook is available!  Don’t waste hours of your time scouring my site, the internet and dozens of cookbooks.  My ebook has everything you need to prepare Thanksgiving without stress!

My 2022 Thanksgiving Cooking Class with 5 brand new recipes is ready!  You watch on your own time and you can join a live zoom later in the month for Q&A if you have questions. You can purchase just this class, no commitment or a monthly subscription.

If you give this recipe a try, snap a pic and tag @pamelasalzman so I can see your beautiful creations. I also really appreciate readers taking the time to leave a rating and review! Subscribe for free to my site for the latest recipes,  updates and things I’m loving lately.  If you enjoy this recipe, I taught it last year in my online class!  Give me an hour a month, and I’ll make you a better, healthier cook!

 

 

 

 

 

 

View this post on Instagram

 

 

 

 

 

 

 

 

 

 

 

 

A post shared by Pamela Salzman (@pamelasalzman)