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.
Roasted Brussels Sprouts With Grapes And Walnuts
Ingredients
Instructions
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
Katie Dillon is the managing editor of La Jolla Mom. She helps readers plan San Diego vacations through her hotel expertise (that stems from living in a Four Seasons hotel) and local connections. Readers have access to exclusive discounts on theme park tickets (like Disneyland and San Diego Zoo) and perks at luxury hotels worldwide through her. She also shares insider tips for visiting major cities worldwide like Hong Kong, London, Paris, and Shanghai that her family has either lived in or visits regularly (or both).
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