I didn’t really like brussels sprouts until I was in my 30s. My mom made them for my daughter and, to our complete surprise, she loved them. We had to up our brussels sprout intake.
When the November issue of Whole Living Magazine (a Martha Stewart publication) landed in my mailbox, I knew I had to make the roasted brussels sprout recipe on the cover. Because I have a habit of not thoroughly reading recipes before starting them, I accidentally omitted a few steps. I’ll give you my version, which is a little easier than Martha’s, is still delicious, and you can wing it a little bit too.
1 - 2 lbs Brussels sprouts
Balsamic vinegar (1 or 2 tablespoons)
A few sprigs of fresh thyme (don't worry if you don't have it)
I am not giving exact measurements because this recipe can and should be adapted to your taste. And, my mom took the magazine from my house so I can't even tell you what the exact measurements are supposed to be. This recipe works because the grapes add sweetness to counterbalance the bitterness of the brussels sprouts. Trust me, it's delish.
- Preheat the oven to 400 degrees.
- Slice the brussels sprouts in half and spread them out on a half sheet pan.
- Grab a handful or two (personal preference) of grapes and toss them on.
- Grab a handful or two or whole walnuts and add them too. (FYI - Martha does not roast the walnuts on the pan. She adds them in at the end. I personally think they taste better roasted.)
- Drizzle enough olive oil on the above to just cover all of it.
- Sprinkle the thyme over everything.
- Roast for about 20 minutes, or until the brussels sprouts brown slightly.
- If you can remember (which I usually don't), toss the mixture half way.
- Remove from the oven and toss with 1-2 tbsp of balsamic vinegar.
- Add salt and pepper to taste.
- Serve warm.
I realize the combination of brussels sprouts and grapes is odd, but trust me on this one. My daughter loves it and think about all the antioxidants and health benefits that are lurking in this dish. Even my friends who do not like brussels sprouts ate it. We’ve known each other well for 20 years. They can tell me if they really don’t like something by now.
See also: Superfood Salad Recipe with Kale, Brussels Sprouts and Goat Cheese