Savory grapes and such
Perhaps a new Thanksgiving tradition, perhaps a sweet little side dish any other day would enjoy. These little cabbages are tossed with grapes and quickly shown to the hot oven. I mean, crispy, soft, sweet, lemony–come here, you. What’s not to love?
And don’t fear the hot grape (no, YOU’RE a hot grape)! It’s delicious, it’s like a traditional focaccia bread. Time to expand your mind if you’re scared because there ain’t no way through it but to do it.
So, I dunno… I had coffee today, y’all./
But seriously, this is one of those recipes I’ve written where I honest to goodness make it SO often myself! It is a family favorite, too. It always appears at the Thanksgiving table.
Lemon Roasted Brussels Sprouts
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 4 people
Ingredients
- 2 pounds Brussels sprouts
- 2 cups grapes
- olive oil or fat of your choice
- 2 teaspoons sea salt
- 1 teaspoon black pepper
- 1 lemon
- zest of 1 lemon
Instructions
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Preheat oven to 400. Meanwhile, chop the ends off the Brussels sprouts and slice large ones in quarters, small ones in half.
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With the grapes, slice large ones in half and leave smaller ones whole with just a prick in the middle.
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Mix together and divide evenly over two baking trays.
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Drizzle with olive oil and toss with your hands to evenly coat.
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Sprinkle with the sea salt, black pepper and lemon juice.
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Bake in oven for 20-25 minutes, tossing the veg halfway.
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Remove from oven and sprinkle with the lemon zest.