Roasted Brussels sprouts with grapes, nuts and balsamic vinegar recipe - Choithrams

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Calories
145.1

Fat
3.4g

Protein
2.1g

Carbs
13.8g

Sugars
8.3g

Calories
145.1
Fat
3.4g
Protein
2.1g
Carbs
13.8g
Sugars
8.3g

Given the cook-at-home nature of Choithrams and natural variations in ingredients, nutritional information is approximated. See details

Calories
145.1
Fat
3.4g
Protein
2.1g
Carbs
13.8g
Sugars
8.3g

Roasted Brussels sprouts with grapes, nuts and balsamic vinegar

Prep Time
10 Mins
Cook Time
35 Mins
Serves
8

About

A wonderfully-festive side dish to compliment any seasonal holiday feast

Ingredients

1 pack Brussels sprouts
230g Red seedless grapes
125g Shelled walnuts
80ml Extra virgin olive oil
0.35g Sea salt
0.35g Ground coarse black pepper
2-3 tbsp Balsamic vinegar

Method

Preheat the oven to 200°C. Trim the Brussels sprouts of any dry ends and loose leaves, then halve.
Place halved sprouts along with grapes and walnuts on a rimmed baking sheet. Drizzle the olive oil evenly over the top, sprinkle with salt and pepper and toss to coat. Roast for 30-35 minutes, or until the sprouts are well-browned in places, the nuts are fully toasted and the grapes are darkened in colour and very plump.
Remove the pan from the oven and immediately drizzle the balsamic vinegar over the contents and toss. Transfer to a serving dish and sprinkle with a little additional coarse sea salt.

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Goodness Food Grapes red seedless ≈ 500g

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Goodness Food Grapes red seedless ≈ 500g

Goodness Food Grapes red seedless ≈ 500g

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Goodness Foods Walnut Peeled Halves 500g

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Family Extra Virgin Olive Oil Bottle 250 ml

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Nezo Fine Pure Salt Blue Packet 1kg

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Schwartz Ground Black Pepper Bottle 33g

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Maille Balsamic Vinegar 250ml

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Maille Balsamic Vinegar 250ml

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