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- Dish type
- Side dish
- Vegetable side dishes
A creation that will make your taste buds sing. Serve as a side dish with whatever you choose.
36 people made this
IngredientsMakes: 4 - 6 servings
- 900g Brussels sprouts, trimmed and scored
- 500ml water
- 1 teaspoon salt
- 4 tablespoons olive oil
- 4 cloves garlic, crushed
- 2 bunches spring onions, chopped
- 160g red seedless grapes, halved
- 60g butter
MethodPrep:20min ›Cook:20min ›Ready in:40min
- Place the Brussels sprouts, water and salt in a medium saucepan and bring to the boil. Boil 10 minutes or until sprouts are tender, but firm.
- Over medium low heat in a large saucepan, mix the olive oil, garlic and spring onions. Slowly cook and stir 5 minutes, until the spring onions are soft. Mix in the Brussels sprouts, grapes and butter. Cover and simmer 20 minutes.
Reviews & ratingsAverage global rating:(38)
Reviews in English (30)
A great recipe, but I found you can cut out most of the butter to reduce fat and still maintain the great flavours.-17 Sep 2001
by krista v.
What a nice change from the usual brussels sprouts with bacon! I sliced mine in half and boiled them for about 10 mins but will shorten that for next time since I like them a little more crisp. I used red grapes, garlic, less butter and olive oil and omitted the onions. I sprinkled a little parmesan and bread crumbs before serving but I think next time I'll try some goat cheese or gorgonzola. Last week I had dinner at a Lebanese restaurant in NY and one of our appetizers was this dish! They used green grapes and it was also delicious. However, I believe the restaurant's version was oven-roasted and there was a cheese sprinkled on top if I remember correctly. I will definitely make this one again!-30 Dec 2007
This was fabulous! All of my family loved it. Just a couple of tweaks; I used frozen Brussel Sprouts and let them thaw in the fridge. They were just right for tossing in without the boiling stage (big time saver) plus they're smaller so no need to slice into halves and they were a nice size with the large red grapes. I also followed the advice of another review and used walnuts (large chop) at the very end just before serving EXCELLENT touch! I used jar chopped garlic and since there were no green onions in the house I used chives from the garden. I let mine sit long enough to get a bit of a carmelized effect on the sprouts for huge flavor. This was the best, you just have to be brave and give it a go.-25 Oct 2010
Brussels Sprouts With Bacon & Grapes
This is one for all the Brussels sprout lovers out there. And in fact, if you’re not a fan of Brussels sprouts yet this recipe may just change your mind. Add bacon to anything and it tastes good right?
I tore this recipe out the San Francisco Chronicle a long time ago and have been loving it ever since. The original recipe is from Rene Ortiz, the chef/owner of La Condesa in St. Helena.
The sweet and savory combination of this veggie dish makes it a crowd pleaser. I use turkey bacon to lighten it up a bit and it works just as well.
Brussels sprouts are high in Vitamin K & Vitamin C. They’re a part of the cruciferous vegetable family which means they’re full of antioxidants that aid in detoxification. They are also known to help reduce inflammation in the body, so eat up!
1 lb Brussel sprouts
1/4 lb turkey bacon (I often use less)
1/8 cup olive oil
1/8 cup minced garlic (about 1/2 bulb)
1.5 cups halved red seedless grapes
sea salt & pepper to taste
Rinse Brussels sprouts and trip ends. The original recipe suggests separating them into individual leaves to distribute flavor. I choose to halve them when I’m pressed for time. You should end up with about 4 cups of packed leaves or halved Brussels sprouts. If you choose to halve them, you may want to blanch them in water for 2-3 minutes just to jumpstart the cooking process. Set aside.
Cook bacon in a large skillet over medium heat until crisp. Remove from the pan and drain on paper towels. Remove the bacon dripping from the pan.
Add olive oil and garlic to the skillet and stir until garlic begins to brown. Add chopped bacon to the skillet along with the Brussels sprouts. Stir until leaves begin to melt – approximately 7-10 minutes.
Hold the grapes over the pan and lightly crush them, allowing some juice to squeeze into the mixture. Then simply drop them into the pan and stir. Season with salt & pepper to taste. Serve warm.
17 Chicken Salads With Grapes
There are two camps when it come to chicken salad &mdash those who choose to forego grapes and those who couldn't imagine having chicken salad without grapes. Personally, I fall within the latter camp, and let me tell you why: Grapes add a burst of sweet flavor in every bite of savory chicken salad. To me, grapes are an essential part of the chicken salad formula. Celery and nuts bring the crunch, chicken, mayo and mustard bring the savory, and grapes (and sometimes other fruits) bring the sweet! Looking for chicken salad recipes with grapes? Lucky for you, we've curated a collection of favorite chicken salad recipes that feature juicy grapes, and sometimes other favorite ingredients like apples, walnuts, pecans, and more.
Roasted Brussels Sprouts and Grapes
If you&rsquore looking for a holiday side dish to complement the turkey, prime rib (or both!), mark this recipe down as a top contender! Not only is this a 5-ingredient dish, but the roasted brussels sprouts are treated to a special ingredient &ndash sweet, red grapes.
Let your oven do its magic &ndash 20 minutes is all it takes &ndash to make all traces of bitterness disappear from the brussels sprouts. Roasting also concentrates the grapes&rsquo flavor &ndash intensifying its natural sweetness.
Cook&rsquos Bonus: The stray leaves that fall off in the roasting pan turn into impossibly thin, brittle, crispy bites. This is what I call the Cook&rsquos Bonus &ndash a little delicious somethn&rsquo for the chef that never makes it out to the table. Shhh&hellip.don&rsquot tell anyone.
I recently made these on the Daytime Show and instantly converted two of the TV crew members who were life-long brussels sprouts avoiders &mdash into LOVAHS. Uh, I mean lovers of brussels sprouts, um, not each other. Nevermind.
Red Grape Clafoutis
Clafoutis is a baked French dessert of fruits, arranged in a buttered dish, and covered with a sweet flan-like-batter. Cherries are the most common fruit used for clafoutis, but any fruit can be used. Since cherries are not currently in season, I decided to make a red grape clafoutis, which turned out to be delicious!
I used my favorite French clafoutis recipe, which has something special that other recipes don’t have: the sugar used in the batter is raw cane sugar, which makes it extra-delicious! I used the darkest red seedless grapes I could find. The darker the grapes, the better the clafoutis!
Please note, this recipe is for a small clafoutis. I used a small square Pyrex dish. Don’t hesitate to double the ingredients if you have a big dish.
Brussels Sprouts With Roasted Grapes
These Brussels sprouts are a great holiday side dish.
- 2 cups Brussels sprouts, cut in half (about 6 oz.)
- 1 cup red grapes
- 1 Tbsp. olive oil
- sea salt (or Himalayan salt) and ground black pepper, to taste optional
- 1 Tbsp. sliced raw almonds for garnish optional
P90X / P90X2 Portions
2B Mindset Plate It!
A great veggie and FFC side as part of lunch.
If you have questions about the portions, please click here to post a nutrition question in our forums so our experts can help. Please include a link to the recipe.
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Recipe Roasted Brussel Sprouts With Grapes
Then toss the halved Brussels sprouts and grapes with a little bit olive oil salt and pepper. Halve your Brussels sprouts and pop off your grapes from the vine.
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Toss Brussels sprouts grapes onion garlic thyme oil salt and pepper on a big rimmed baking pan.
Recipe roasted brussel sprouts with grapes. Drizzle your oil and blend to coat all the things. Sprinkle with thyme leaves salt and pepper. As quickly as you take away the pan from the oven drizzle the balsamic vinegar over the contents of the pan and toss to.
In a big serving bowl mix the Brussels sprouts and the grapes with their juices. Dec 18 2011 Place halved sprouts together with grapes and walnuts on a rimmed baking sheet. Grapes brings about candy and juicy flavors.
Preheat oven to 400F. Toss the Brussels sprouts grapes and figs with the olive oil and lay on a baking sheet lined with parchment paper. Flip a number of the reduce sides down.
Shaved Brussels sprouts to shave it use a meals processor to pulse the Brussels sprouts. Mar 24 2021 Kale use child kale or therapeutic massage the kale so that it’s going to break down the fibers and make it softer and higher tasting. Nov 12 2018 Learn how to make Brussels Sprouts with Grapes.
Roast for 26-Half-hour after which serve. Nov 05 2019 Warmth oven to 425F. Roast for about 30-35 minutes turning the Brussels sprouts not less than as soon as to evenly roast.
Roast for 30 to 35 minutes or till Brussels sprouts are crisp on the surface and tender on the within stirring sometimes to brown the sprouts evenly. Nov 20 2017 Directions. This put up incorporates affiliate hyperlinks by Amazon.
Season with salt and pepper and thyme and toss effectively and unfold combination out in a single layerRoast till caramelized and tender about 25-Half-hour. Place halved sprouts together with grapes and walnuts on a rimmed baking sheet. Roast for 25-Half-hour or till the sprouts are well-browned in locations the nuts are absolutely toasted and the.
Oct 24 2019 In a small bowl mix the balsamic vinegar with 1 tablespoon water. Chopped into advantageous strips. Trim the Brussels sprouts of any dry ends and unfastened leaves then halve.
Roast till deep golden brown about 17-20 minutes turning the sprouts midway by. Pour it over the grapes nonetheless within the pan then stir and scrape up any browned bits. High with the almonds and serve.
First line a baking sheet with parchment paper for simpler cleanup. I line my sheet with foil for fast clear up Drizzle the olive oil evenly excessive sprinkle with thyme salt and pepper and toss to coat. On 2 rimmed baking sheets prepare brussels sprouts grapes garlic and bacon.
Preheat oven to 400 levels. Roast till Brussels sprouts are tender and grapes are juicy stirring a few times 35-40 minutes. Slivered almonds love the crunch of.
In the meantime prepare dinner pasta in line with package deal instructions omitting salt if desired. In a big skillet prepare dinner prosciutto over medium warmth till crispy. Nov 17 2020 Preheat oven to 400 F.
Or get ready-shaved Brussels sprouts. Toss sprouts with olive oil salt and pepper on a baking sheet till sprouts are well-coated. Drizzle with olive oil.
Jun 20 2018 DIRECTIONS Warmth oven to 450 F. Jan 22 2019 Preheat your oven to 400 levels. Stir within the grapes and roast 3-5 minutes longer.
Place the baking sheet right into a preheated oven for 20 to Half-hour till the sprouts are tender on. Scatter Brussels sprouts and grapes in a rimmed baking pan. Evenly unfold out your Brussels sprouts and grapes in your roasting pan.
Directions Preheat oven to 400F.
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Brussel Sprout and Grape Galette
Published: Apr 13, 2020 · Modified: Mar 4, 2021 by Kiersten · This post may contain affiliate links.
There are some things you shouldn't say to a cook. You know what one of those things is?
That was what my husband said when I told him my idea for this recipe. "A Brussel Sprout and Grape Galette! Maybe with some walnuts, too, and a balsamic reduction. And Parmesan cheese!" I thought it was ingenious. I was pretty proud of myself for coming up with the idea, in fact. But my husband's response?
"Interesting…" never means interesting. It's not so much the word "interesting," you see, it's more that trailing off at the end: "Interestinnnggg." Interesting is the polite way of saying, "What in Sam Hill are you thinking?" (Yes, Sam Hill. I'm an 80-year-old man, didn't you know?) But brussel sprouts and grapes actually do go well together. A few months ago, I made a roasted brussel sprouts and grapes recipe from Whole Living and it was delicious. And, in general, brussel sprouts tend to go well with sweet flavors that offset their slight bitterness.
So as I write this post, I feel like this Brussel Sprout & Grape Galette is one of those recipes that could be so weird that it's a massive success, like my Kale & Sweet Potato Quesadillas or it could be so weird that no one reads this post, like my Wild Mushroom & Potato Pizza (in which case, I'm kind of talking to myself right now, huh?).
But if you are reading this, believe me when I tell you: this is good. The crust, which is from Smitten Kitchen, is the first crust I've made myself that turned out well—it is flaky, buttery perfection. And the filling is knock-your-socks-off delicious. My husband remained a skeptic up until the moment he tried it and then suddenly "interesting. " turned into, "Wow! You were right."
Shaved Brussels Sprouts Salad
It’s pretty clear we all love a good Brussels Sprouts recipe here at WGC. We’ve done Shredded Brussels Sprouts before, and they are epic! The Lemon Garlic Sautéed Brussels are consistently one of the top recipes on WGC. And the Roasted Brussels with Pomegranates made a MEGA appearance this year on everyones holiday tables. So it makes sense to add another winner to the bunch to round it out.
This Shaved Brussels Sprouts Salad get doused with a lemon garlic shallot vinaigrette and then tossed with some crunchy red grapes, a little salty cheese and some Marcona almonds for crunch. It’s the perfect salad to have as a side dish for fall and winter months. Or top it with your fav protein and turn it into the main course. I’ve been adding salmon on top and it’s truly a match made in heaven.
This post may contain affiliate links. Please read my disclosure policy.
Grape Clafoutis – the best clafoutis you’ll ever have. With grapes, not cherries.
About a year ago I discovered this wonderful French dessert, the clafoutis or sometimes spelled as clafouti. It is now one of my favorite desserts to bake in the summer. I have made this with cherries and apricots before. This is the first time I made it with green grapes and I believe this is my favorite version of it.
It is such a beautiful and delicious dessert, just thinking about it now, makes me wish I had a slice in front of me. Normally the clafoutis is made with black cherries with their pits in, supposedly the pits release a wonderful flavor as the clafoutis bakes. The batter itself is thick like a flan batter and it’s super easy to make. The clafoutis is also dusted off with powdered sugar, but this time I didn’t because I find it is sweet enough for me.
If you try this recipe, please let us know! Leave a comment, rate it and tag a photo #jocooks on Instagram so we can see it. I always love to see what you guys come up with!