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Rosemary Roasted Brussels Sprouts with Red Grapes

  • Author: Marty Boyd
  • Prep Time: 10 mins
  • Cook Time: 30 mins
  • Total Time: 40 mins
  • Yield: 6 1x


  • 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
  • 1 1/2 cups whole red grapes
  • 1/3 cup slivered almonds


  1. Preheat oven to 400* degrees.
  2. Place all the ingredients into a large ziplock bag and toss to coat brussels sprouts and grapes with oil.
  3. Pour the contents of the ziplock bag onto a large rimmed baking sheet. Turning some of the brussels sprout cut side down.
  4. Roast brussels sprout mixture until sprouts are tender crisp and glazed, stirring once or twice during the roasting.