Gluten Free/ Lunch & Dinner

Roasted Brussel Sprouts with Grapes and Walnuts

A delicious and healthy dish with an interesting twist.

Many people do not enjoy the taste of brussel sprouts, but they might give this one a try.  It’s a blend of brussel sprouts, roasted red seedless grapes, and walnuts mixed together.  It has a really interesting flavor.  The sweetness of the grapes adds to this unique flavor, I think they get even sweeter when roasted, but you can choose to put them in afterwards so you don’t loose the nutritional value of the grapes.

Brussel sprouts are highly nutritious.  For example, 1 cup of brussel sprouts contains 124% of your Daily Value of Vitamin C, along with cancer-fighting glucosinolates, and can help aid in digestion, detoxing and the body’s anti-inflammatory response.

I purchased my brussel sprouts still on the stalk! I did not know you could buy them like that:)  I also chose to make this with a side of brown rice, its delicious either way.

Roasted Brussel Sprouts

Before the oven.

Roasted Brussel Sprouts, Grapes and Walnuts

Print Recipe
Serves: 4 Cooking Time: 30 Minutes

Ingredients

  • 5 Cups Sliced Brussel Sprouts (halved or quartered)
  • 3 Cups Seedless Grapes
  • 2 Tbsp Coconut Oil
  • 2 Tbsp Dried Thyme
  • Sea Salt (to taste)
  • Black or White Pepper (to taste)
  • 1 tsp Cayanne Pepper
  • 1 Tbsp Apple Cider Vinegar
  • 1 Cup Soaked Walnuts (overnight)

Instructions

1

Prepare your walnuts to soak in filtered water and sea salt overnight or earlier that morning (it helps to remove any rancid oil out into the water and makes the nuts easier to digest).

2

Preheat the oven to 450 F.

3

Slice up your brussel sprouts and pick your grapes. Wash everything thoroughly!

4

Toss brussel sprouts, grapes, coconut oil, dried thyme, sea salt and pepper together in a 9"x12" baking tray (you can choose to throw your grapes in afterwards so that you do not loose the nutritional value, it will just be more chewy, as roasting them makes them softer).

5

Place baking tray into oven for 20 minutes, or until the brussel sprouts are nicely roasted

6

When finish, take it out (turn the stove off) and toss in the walnuts (rinse them and throw them in!) along with the apple cider vinegar.

7

Wait until cooled and enjoy:)

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2 Comments

  • Reply
    joiedevivrebypia
    November 1, 2014 at 3:48 am

    Very, very interesting combination! I’ve never tried mixing vegetables and fruit, but this definitely looks tasty and worth a try:)

  • Reply
    Roasted Sweet Potatoes & Brussel Sprouts with Pomegranate – Nina's Vegan Recipes
    November 27, 2016 at 8:59 am

    […] though I ended up putting too much salt on top).  I made something similar to this before, with Roasted Brussel Sprouts, Walnuts and Baked Grapes.  That was a great dish too!  It was a mix of protein, veggies and fruit instead of a mix of […]

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