Balsamic Roasted Brussel Sprouts with Grapes and Figs

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

Author Les Marguerites
Prep Time10 minutes
Cook Time15 minutes
Total Time25 minutes
Course: Side Dish
Cuisine: Mediterranean
Keyword: Balsamic, Brussel Sprouts, Figs, Grapes


  • 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. 
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