Years ago, my brother brought a tray of wonderful roasted vegetable to Thanksgiving dinner that included grapes. They added such a nice sweetness to the dish.
Yesterday, I had an aging bag of Brussels sprouts in the fridge that needed eating, and I wondered if grapes would work their magic on these too. Turns out they do! After 20 minutes of roasting, the grapes release their juices a little. Combined with a little balsamic vinegar and Braggs, it makes a great sauce for the sprouts.
Roasted Brussels Sprouts & Grapes
1 pound Brussels sprouts, trimmed and halved
1/2 pound grapes, removed from the stems
1 tbsp balsamic vinegar
1 tsp Braggs liquid aminos or light soy sauce
Preheat the oven to 400 degrees. Spray a 7×11 baking dish with cooking spray. Add the Brussels sprouts and grapes and toss to coat with the spray. Bake for 20 minutes, stirring occasionally, until the sprouts are soft.
Remove the baking dish from the oven and turn it to broil. Drizzle the balsamic vinegar and Braggs over the roasted sprouts and grapes. Place the baking dish under the broiler for about 5 minutes until the sprouts are nice and browned.
Photo by Sofie Dittman, used with permission