Take roasted Brussels sprouts to the next level by adding sweet grapes to the mix.
Hands-on Time: 10 min. | Total Time: 40 min. | Serves: 6 | Difficulty: Easy
- 1½ lbs. Brussels sprouts, trimmed and cut in half or quarters if large
- 2 cups red grapes
- 1 Tbsp. olive oil
- ½ tsp. Kosher salt
- ¼ tsp. ground black pepper
- ½ cup pecans, toasted
- Heat oven to 425°F.
- On a rimmed baking sheet toss together Brussels sprouts, grapes, olive, salt and pepper. Roast 25-30 minutes until tender and starting to brown on edges.
- Sprinkle with toasted pecans before serving. Refrigerate leftovers.
Per serving: Calories 230, Calories from Fat 140, Total Fat 16g (25% DV), Saturated Fat 1.5g (8% DV), Trans Fat 0g, Cholesterol 0mg (0% DV), Sodium 230mg (10% DV), Carbohydrates 22g (7% DV), Dietary Fiber 7g (28% DV), Sugars 11g, Protein 6g, Vitamin A 20%, Vitamin C 160%, Calcium 6%, Iron 15%.