Roasted Maple Glazed Brussels Sprouts with Red Grapes
I have a confession. I made these the other day and before I had an opportunity to take a few photos to share with you all on the blog - I had eaten the entire batch. So, the next day I had to head to the store to purchase the ingredients again, but I definitely wasn’t mad about it.
There was just something about the roasted crispy Brussels sprouts, with the taste of the tart yet sweet juicy red grapes and a little crunch from the pecans that made this side just really really tasty. Plus, I made a quick glaze for them with maple syrup, Organic Hemp Oil, and balsamic that balanced out the savory side of the vegetables and resulted in a sticky sweet finish. Trust me on this one - everything just works …you can just tell from the photos how the caramelized sauce covers each bite after it was roasted in the oven.
This is a perfect Thanksgiving side dish because it doesn’t take too long to prep. Once you have the Brussels, red grapes, and the pecans in a baking dish you pour the sauce over and bake in the oven for about 40-45 minutes. That is it! For the sauce I used a little maple syrup, balsamic vinaigrette, and Organic Hemp Oil (plus a few spices!).
The Organic Hemp Oil that I used was from Carrington Farms! They make such delicious Non-GMO products with clean ingredients that you can order right from their website! They have a variety of products ranging from cooking oils, specialty oils, baking products, and even single serve packets. I decided to use Organic Hemp Oil for this dish because of all the benefits it provides.
o It supports your skin and hair health
o Contains Omega-3s which are great for your brain health, boosting your mood, and helping with digestion
o Can help fight inflammation
If you are unsure as to how to use it, you can simply replace it the same way you would with any other oil or even use it to moisturize your skin! I love cooking with it, adding a bit to my smoothies, or making homemade salad dressings! This particular Organic Hemp Oil from Carrington Farms is gluten free, vegan, dairy free, and tastes amazing.
This recipe makes enough to either last you for the entire week if you are making it as part of your meal prep or it is the perfect dish to bring to your Thanksgiving dinner. You can always make this beforehand and re-heat it once you plan to eat! It will last up to 5 days in the fridge and the best part is that the pecans do not lose their crunch; it almost tastes better a few days later because everything has had time to marinate!
Also! One last thing, you will probably end up buying more grapes than you need for the recipe, so instead of letting the grapes go bad, I froze the rest and they make such a refreshing snack or you can add them into your smoothies with a little peanut butter and banana (plus the Organic Hemp Oil!) to make a peanut butter jelly smoothie!
Side Dish Yields: 5-7
Prep time: 5 minutes Cook time: 40-45 minutes
Total time: less than 50 minutes
Ingredients:
2 12 oz. bags of Brussels sprouts, sliced in half
2 cups red grapes
2 cups pecans, kept whole
1/4 cup Carrington Farms Organic Hemp Oil
1/4-1/2 cup maple syrup (adjust to your level of sweetness preference)
1/2 cup balsamic vinaigrette sea salt + pepper to taste
Directions:
Pre-heat the oven to 400 degrees.
2. In a large mixing bowl add the Brussels sprouts (halved), pecans, and the red grapes.
3.In a small bowl combine the maple syrup, Organic Hemp Oil, balsamic vinaigrette, sea salt, and pepper. Taste test and adjust.
4.Pour the sauce in the large mixing bowl and mix until well combined.
5. Pour the mixture into a baking dish (large enough so everything is somewhat spread out)
6. Bake in the oven at 400 degrees for about 40-45 minutes.
7. Serve warm.
8. Allow to completely cool before storing in an airtight container in the fridge for up to 1 week.
