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Pan Roasted Brussels Sprouts and Grapes

Makes 4 servings

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For a heartier dish, add 1/2 cup of toasted and roughly chopped walnuts after roasting. For a more complex, earthy flavor, add 1 tablespoon fresh or 1 teaspoon dried thyme when you mix the brussels sprouts and olive oil.


4 cups brussels sprouts
2 cups grapes
1 tablespoon extra virgin olive oil
1 teaspoon balsamic vinegar
salt and pepper


Trim the Brussels sprouts and cut in half.  Toss with olive oil and place Brussels sprouts, flat side down, in a large skillet over medium heat.  Sprinkle with a pinch of salt, cover and cook until tender, about 5 minutes.  Increase the heat to brown.  Add grapes to pan to lightly roast.  Turn with spatula to brown all sides.  Season to taste with a pinch of salt and pepper and serve.

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