Thanksgiving Recap: Balsamic Roasted Brussels Sprouts & Grapes

November 2013


Woe is the brussels sprout. Its reputation is that of child-torturing, loathsome green thing. How did this humble little cabbagette grow to be so despised when it can taste so delightful?

Thanksgiving Spread

Brussels sprouts were a must for the shining and shimmering Harvest & Gather dinner. Roasted with deep purple grapes in balsamic vinegar and pure maple syrup, this sweet and savory combination proved once again this poor vegetable is so unfairly underrated.


Balsamic Roasted Brussels Sprouts & Grapes
makes a hearty portion for a gathering of friends


4 pounds brussels sprouts, halved
2 cups organic Thomcord grapes, whole
Olive oil
Balsamic vinegar
Pure maple syrup
sea salt, to taste
fresh ground black pepper to taste


Preheat oven to 350 F.

Evenly spread brussels sprouts and grapes on an [olive] oiled baking sheet.

Generously drizzle oil, balsamic vinegar and maple syrup over the brussels sprouts, using a spoon or spatula to make sure everything is coated in the liquids. Season with salt and pepper.

Bake for 45 minutes- or until brussels sprouts and grapes are soft and blistered.

Garnish with herbs if desired.


Bon Appétit!

All photos in this post were taken by my talented friend Chris Goodman

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