Brussels sprouts are a great fall side dish but tend to be accompanied by plenty of bacon, which of course, means high saturated fat content, and unable to be consumed by our plant-based friends and family. Roasting your Brussels sprouts with grapes adds a whole new sweet and savory flavor combination that's hard to resist. Not to mention you're getting a serving of fruit and vegetables, plus this recipe is vegan AND gluten-free.
Serves 8-10 as a side dish.
Ingredients:
- 1lb Brussels sprouts, halved and trimmed
- 1lb red seedless grapes
- 1 tablespoon olive oil
- 2 teaspoons balsamic vinaigrette
- Salt and pepper to taste
- 1/2 cup halved pecans
Preparation:
- Preheat oven to 400 degrees. On a baking sheet, combine Brussels sprouts, grapes, olive oil, balsamic vinaigrette, and season with salt and pepper.
- Bake for 15 minutes. Carefully remove the baking tray from the oven and top with pecans. Return to the oven and bake an additional 5 minutes. Serve immediately.
