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
1batch of Balsamic Dijon Hemp Vinaigrette (link in directions)
3cupsBrussels sprouts (halved)
2cupsorganic 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
1batch of Balsamic Dijon Hemp Vinaigrette (link in directions)
3cupsBrussels sprouts (halved)
2cupsorganic 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.
