Roasted Brussel sprouts makes a great side dish. This recipe is one of our favorite Christmas or Thanksgiving side dishes; inspired by a few friends from a winery. This dish is versatile and goes with just about everything with a few herbal tweaks (see below).
Balsamic Roasted Brusell Sprouts with Grapes and Figs
- 25 Each Brussel Sprouts
- 1 Cup Grapes, Red Seedless
- 10 Each Fresh or Dried
- 2 Tbsp Balsamic Vinegar
- 1 Tbsp Olive Oil
- Salt To Taste
- Black Pepper To Taste
You will need an oven, an oven safe baking dish, a medium mixing bowl, a pairing knife and a cutting board
- Preheat oven to 350 degrees.
- Trim and halve Brussel sprouts. Place in mixing bowl and set aside.
- Cut figs into quarters. If using dried figs, you will need to rehydrate them. Place dried figs in a small saucepan, add water to cover, boil for 10 minutes. Drain and add to mixing bowl with Brussel sprouts.
- Stem the grapes and add to Brussel sprouts and figs.
- Add the balsamic vinegar, olive oil, pinch of salt and a couple grinds of black pepper. Toss until well mixed, pour into oven safe baking dish and place in oven.
- Cook for about 10-15 minutes or until tender. Removed from oven, serve, enjoy life and good food.
- For seafood, toss in a bit of chopped parsley and a squeeze of lemon before serving.
- For beef, lamb or pork, add a bit of fresh thyme before serving.
- For poultry, add some rosemary or sage.
- Carrots or pearl onions would be a great addition; dried cranberries could be substituted for the figs.
- Play with different combinations, the sweetness of the fruit always play well with friends.