This one’s got a little character to it and just the right zing and zang to satisfy your pallet. Brussel sprouts are amazing for alkalizing the blood and cleaning out the digestive system, but often times they get a bad rep for being boring. Well not THESE brussel sprouts!! We add just the right amount of grapes to be a tastefully sweet contrast to perfectly overload the senses with a burst of flavor in one of my favorite dishes. Eat it as a side to most any meal or make it with some quinoa to have as a main course for plant based eaters.
• 1 lb. Brussels sprouts, trimmed and halved
• ½ lb. seedless red grapes, halved
• 1 tbsp. extra virgin olive oil
• 2 cloves crushed garlic
• ½ tsp. pink Himalayan sea salt
• ¼ tsp. ground pepper
• 1 tbsp. balsamic glaze
Preheat oven to 400 degrees.
Combine Brussels sprouts, grapes, and garlic in a large bowl. Drizzle with extra virgin olive and season with salt and pepper. Toss everything together until the Brussels sprouts and grapes have a nice light coating of the olive oil and seasoning.
Spread everything out on a rimmed baking sheet and roast for 25-30 minutes, flipping half way through, until Brussels sprouts are golden brown.
Transfer to your favorite serving dish and drizzle with 1 tbsp. balsamic glaze. Enjoy!