Baked Brussels Sprouts with Grapes
by Editorial Staff
Baked Brussels sprouts with red grapes are a bright, tasty, and healthy side dish worthy of a festive table. It can be served with fish, poultry, and meat. Brussels sprouts are mixed with olive oil and baked in the oven until they are brighter, softer, and lightly browned by placing the cabbage on a well-heated baking sheet. Place cooked Brussels sprouts on a serving platter and top with honey glazed red roasted grapes and green onions. The combination of flavors is amazing! Chopped hazelnuts will fill the juicy garnish with a nutty crunch.
Cook: 45 minutes
Servings: 8
Ingredients
- 0.9 kg. brussels sprouts, trimmed and cut in half (if large heads)
- 3 tbsp olive oil
- 3 tbsp unsalted butter
- 2 tablespoon. red seedless grapes
- 2 teaspoon chopped fresh thyme
- 1 bunch of green onions, cut into 2 cm pieces
- 2 tbsp honey
- 1/4 Art. chopped peeled hazelnuts
Directions
- Place the baking sheet on the middle rack of the oven and heat to 230 ° C. In a large bowl, combine the brussels sprouts and olive oil, 0.5 teaspoon. salt and freshly ground black pepper to taste.
- Place on a hot baking sheet and bake, stirring halfway through baking, until soft and toasty, 20-30 minutes. Meanwhile, melt the butter in a large skillet over medium-high heat.
- Add grapes and thyme and cook, stirring occasionally, until the grapes begin to burst, about 4 minutes. Add green onions and honey. Increase heat to high and bring to a boil. Reduce heat to medium and simmer until juices thicken and glaze over grapes, 1 to 2 minutes.
- Season with salt and pepper to taste. Transfer the Brussels sprouts to a serving platter, top with the grapes, and sprinkle with hazelnuts.
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