As I walked up from the mailbox a couple of weeks ago I sifted through the usual pile — a bill, some flyers — and then something caught my eye: the cover of the new issue of Whole Living, showing a pan of roasted Brussels sprouts with grapes and walnuts. “That looks good,” I thought, promising myself a closer look after a cup of tea. I set the magazine down when I came inside and, somehow, never saw it again.
Where did it go? Hard to say. In a house with five sons, all thirteen and younger, small items tend to migrate to odd places: the chicken coop beneath a pile of who-knows-what, the roof of the shed (yes, really), buried in the gravel pile (with my soup spoon), stuck on a stick in the boneyard as a makeshift pirate flag, or jammed under beds, van seats and recliners. Still, the idea of that dish stuck with me.
I didn’t want to overthink it — Whole Living recipes tend to highlight straightforward, pure flavors — so I decided minimalism was the way to go. I bought what I thought I’d need and, back home, set about making the version my imagination had supplied.
While I was assembling the pan, my husband walked by, stopped and double‑took. “You’re putting grapes in with Brussels sprouts?” he asked skeptically. I answered casually, “Yep.” He shrugged and moved on.
About thirty‑five minutes later I pulled a sheet pan of roasted sprouts, grapes and walnuts from the oven. The aroma was irresistible. I splashed balsamic vinegar over the hot pan and tossed everything together — even better. Then I called Mr. Doubtful in. “Try this,” I said.
He obliged.
One grape, one Brussels sprout half and one piece of walnut in a single bite, and he kept repeating that combination, over and over: “This is perfect. You need one piece of everything for the perfect bite.”
I probably don’t need to tell you this would be wonderful with a Thanksgiving spread, but in our house a full pan disappeared the first night I made it — we forgot about the rest of the meal. With a little crisp bacon tossed in, these roasted sprouts would be excellent layered over grits with a poached or fried egg, or mixed with pan‑fried ham for a quick hash.
I never did find my copy of Whole Living, but I checked my version with a friend who still had hers. My method matched hers and the only differences were a bit less olive oil and the omission of fresh thyme. Another win for keeping recipes simple.
Cook’s Notes
- Fresh Brussels sprouts give the best texture for this dish. If you use older, dried‑out sprouts the roasted result will be drier and less appealing.
- Because the recipe uses few ingredients, start with the best quality you can find. Fresh, firm sprouts and ripe seedless grapes make a noticeable difference.
- Use walnut halves rather than finely chopped walnuts. Chopped nuts can scorch while roasting; if you must use them, stir them in during the last five minutes of cooking.
- I prefer half‑sheet pans for roasting a single batch evenly. They’re durable and versatile; if you don’t have one, any rimmed baking sheet large enough to keep ingredients in a single layer will work best.
Prep Tips {Use these to make Roasted Brussels Sprouts with Grapes and Walnuts more easily}
- Use a roomy rimmed baking sheet so the sprouts, grapes and walnuts roast rather than steam.
- Toss everything with oil, salt and pepper before spreading in a single layer to encourage even browning.
Roasted Brussels Sprouts with Grapes and Walnuts
Rebecca Lindamood
10 mins
35 mins
45 mins
Ingredients
- 1 1/2–2 pounds fresh Brussels sprouts
- 2–3 handfuls seedless red grapes
- 1/2 cup shelled walnuts (large pieces, not diced)
- 1/4 cup extra virgin olive oil
- Kosher or sea salt, to taste
- Freshly ground black pepper, to taste
- 2–3 tablespoons balsamic vinegar
Instructions
- Preheat the oven to 400°F.
- Trim any dry ends and loose leaves from the Brussels sprouts, then halve them. Place the halved sprouts on a rimmed baking sheet with the grapes and walnuts. Drizzle the olive oil over everything, season with salt and pepper, and toss to coat. Arrange in a single layer and roast for 30–35 minutes, until the sprouts are browned in places, the nuts are toasted and the grapes are plump and darkened.
- As soon as the pan comes out of the oven, drizzle the balsamic vinegar over the contents and toss to coat. Transfer to a serving dish and finish with a sprinkle of coarse sea salt if desired.
Nutrition
Carbohydrates: 12 g
Protein: 5 g
Fat: 15 g
Saturated Fat: 1 g
Sodium: 29 mg
Potassium: 490 mg
Fiber: 4 g
Sugar: 3 g
Vitamin A: 855 IU
Vitamin C: 96.4 mg
Calcium: 57 mg
Iron: 2 mg
Nutritional information is an estimate and provided as a courtesy. Calculate nutrition with the exact ingredients you use if you need precise values.
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This post was originally published November 16, 2011 and updated in November 2015 and November 2017 with notes and clarifications.