If you aren't a brussels sprouts lover, this dish will convert you. I promise. It is one of my favorite ways cooking this particular vegetable- the combination of the juicy and crispy red grapes pairs perfectly with the sweetness of the maple syrup and the tartness of the balsamic vinegar. As the brussels sprouts and the grapes are cooking together in the oven they will begin to caramelize from the liquid mix causing them to be not only cripsy when they are finished but a little sticky sweet!
Serves 5-6 as a side
Rougly 8 cups brussels sprouts, halved
1 1/2 cup organic red grapes
1/2 cup balsamic vinegar
1/4- 1/2 cup maple syrup
4 cloves garlic, minced
6 sprigs of fresh thyme or rosemary
1-2 tablespoon olive oil
Sea salt & black pepper to taste
For the maple syrup and balsamic you can add more or less depending on your taste. I often roughly measure when I am cooking and start off with a small amount and add as I go.
Preheat oven to 375 degrees
Line a baking dish (casserole dish will work) with parchment paper and set aside
Combine the olive oil, maple syup, balsamic vinegar, salt, pepper, and herbs and whisk until combined.
Wash the brussels sprouts and grapes and pat until completly dry. Add both to the lined baking dish.
Pour the mixture over the vegetable and grapes and use your hands to spread evenly. Make sure each brussels sprouts and grapes are fully covered with the dressing.
Bake for roughly 45 minutes. The brussels sprouts will begin to carmelize and become crispy as the grapes will turn soft. I often bake this dish at 375 for 35 minutes and then at 400 for the last 10-15 minutes. Adjust the temperature and time accordingly based on your oven.