My birthday was a little over a month ago and Tim got me a Hot Stone massage. First let me just say this……try one! It was fabulous.
After years as a bartender I can strike up a conversation with anyone about anything and I’m always ready to talk about What the Forks for Dinner? Angela was my masseuse and was excellent. If you are local call Sauk Valley Massage Therapy and schedule a massage with Angela.
So, Angela and I were talking about ….you guessed it food and she was telling that her husband roasted brussels sprout and green grapes with almonds. I must have made a slight grimace, but she told me it was delicious.
As I was driving home I thought about it and decided to give it a try. For me I liked the idea of red grapes instead of green. Green grapes may have been to tart for me, although I may try them next time.
If you are sprouts nay-sayer, you really have to try them roasted. Roasting vegetables bring out a whole different flavor. Brussels sprouts lose that intense cabbage thing is replaced with a yummy nutty flavor. Red grapes add a touch of sweetness, a pretty pop of color and roasting them concentrates their sweet flavor. Slivered almonds add a touch of crunch.
Rosemary, garlic, and balsamic vinegar complete the dish.
Placing everything in a ziploc bag and toss it around to coat the sprouts and grapes. Then pour the bag onto a rimmed baking sheet. Pop it into a 400 degree oven for about 30 minute. Turn some of the brussels sprouts cut side down so you get that brown glaze that give such a delicious flavor.
Several bonuses from this dish. If you use the ziploc bag, only the baking sheet needs to be washed. Rosemary Roasted Brussels Sprouts with Red Grapes is a perfect side dish requiring little effort….so it’s easy! The nutty sweet combination make it great with any roasted meat. Think Thanksgiving, or a Sunday pork roast.
For the brussels sprouts lover or for the nay-sayer (whose mind will be changed) give Rosemary Roasted Brussels Sprouts with Red Grapes a try. …….and thanks Angela for the massage ( I will be rescheduling soon) and for the great recipe idea.
- 3 tablespoons avocado oil
- 1 tablespoon fresh rosemary, chopped
- 2 cloves garlic, chopped
- 2 tablespoons balsamic vinegar
- 1 pound brussels sprouts, trimmed and cut in half lengthwise
- 1½ cups whole red grapes
- ⅓ cup slivered almonds
- Preheat oven to 400* degrees.
- Place all the ingredients into a large ziplock bag and toss to coat brussels sprouts and grapes with oil.
- Pour the contents of the ziplock bag onto a large rimmed baking sheet. Turning some of the brussels sprout cut side down.
- Roast brussels sprout mixture until sprouts are tender crisp and glazed, stirring once or twice during the roasting.