Balsamic Roasted Brussels Sprouts and Grapes

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< 1 min read
Summary

Roasted Brussel Sprouts and grapes take on a slightly caramelized flavor in this tantalizing Balsamic Roasted Brussel Sprouts and Grapes side dish. Both Brussels sprouts and grapes develop a deeper flavor as they roast, making this a nutritious side dish that is delicious as a companion to grilled tofu or tempeh or as an addition to a grain bowl. What’s more, as the grapes begin to burst, the juices mix with the Balsamic Hemp Dressing to make a sticky coating on the Brussels sprouts that is out of this world!

Yields4 ServingsPrep Time10 minsCook Time25 minsTotal Time35 mins

Ingredients

 1 batch of Balsamic Dijon Hemp Vinaigrette (link in directions)
 3 cups Brussels sprouts (halved)
 2 cups organic red grapes (washed and destemmed)
 salt ((optional) to taste)
 ground black pepper ((optional) to taste)

Directions

1

Preheat the oven to 400 degrees F and line a baking sheet with parchment paper.

2

Make the Balsamic Dijon Hemp Vinaigrette. Set aside.

3

Add the Brussels sprouts and grapes to a medium bowl. Pour ⅓ of the vinaigrette into the bowl (just enough to coat the Brussels and grapes). Mix well to fully coat the veggies. Reserve the remaining vinaigrette for drizzling after cooking.

4

Transfer the Brussels sprouts and grapes to the parchment-lined baking sheet. If there is dressing left over in the bowl, combine it with the reserved dressing rather than pouring it onto the baking sheet as it will burn.

5

Bake for 20–25 minutes, tossing halfway through.

6

Transfer the roasted Brussels sprouts and grapes to a serving platter and drizzle with the remaining dressing.

Chef's Notes

Substitutions
Substitute tahini for the miso in the dressing.

Substitute ½–1 tablespoon of fresh minced ginger for ¼ teaspoon of the ground.

Use 2 garlic cloves in place of the ½ teaspoon garlic powder.

Prep Ahead
Make Balsamic Dijon Hemp Vinaigrette the dressing ahead of time and store in an airtight container in the refrigerator for up to 5 days.

Storage
Store in an airtight container in the refrigerator for up to 4 days.

Ingredients

 1 batch of Balsamic Dijon Hemp Vinaigrette (link in directions)
 3 cups Brussels sprouts (halved)
 2 cups organic red grapes (washed and destemmed)
 salt ((optional) to taste)
 ground black pepper ((optional) to taste)

Directions

1

Preheat the oven to 400 degrees F and line a baking sheet with parchment paper.

2

Make the Balsamic Dijon Hemp Vinaigrette. Set aside.

3

Add the Brussels sprouts and grapes to a medium bowl. Pour ⅓ of the vinaigrette into the bowl (just enough to coat the Brussels and grapes). Mix well to fully coat the veggies. Reserve the remaining vinaigrette for drizzling after cooking.

4

Transfer the Brussels sprouts and grapes to the parchment-lined baking sheet. If there is dressing left over in the bowl, combine it with the reserved dressing rather than pouring it onto the baking sheet as it will burn.

5

Bake for 20–25 minutes, tossing halfway through.

6

Transfer the roasted Brussels sprouts and grapes to a serving platter and drizzle with the remaining dressing.

Notes

Balsamic Roasted Brussels Sprouts and Grapes