These roasted Brussels sprouts with balsamic glaze are tossed together with grapes and feta cheese, making each bite an explosion of flavor!
If I find Brussels sprouts buried in my fridge come dinner time, there’s a pretty big possibility that I’m going to roast them with grapes.
And if I roast those together, the possibility is even greater that I’ll toss it all up with some balsamic glaze. And if feta cheese happens to have graced my cheese drawer? Well that’s just the perfect side dish, friends.
Why you’ll love these roasted sprouts
I know it all sounds like odd combinations, but you’re going to love this take on roasted Brussels sprouts. It’s:
- One dish – just mix it all together right on the pan
- Packed with flavor – with each ingredient bringing a balance that makes this so flavorful
- Ready in 30 minutes – making it great for getting a tasty veggie on the table, whether it’s a busy weeknight or holiday dinner
This roasted Brussels sprouts recipe is flavorful enough to serve up at Thanksgiving, but easy enough for everyday kind of cooking. Let’s eat!
“One of my favorites and we make it all the time!” —Lori
Here’s What You’ll Need
- Brussels Sprouts: The star of the show! Pick up 1 lb and cut each Brussels sprout in half.
- Red Grapes: Sweet, seedless grapes balance out the butter Brussels sprouts (they become even tastier when they’re roasted!)
- Olive Oil: We’ll toss everything in olive oil before roasting to help it all brown up nicely.
- Garlic & Salt: No roasted veggie is complete without them!
- Balsamic Glaze: Drizzle a touch of this sweet balsamic glaze onto your finished roasted sprouts for a touch of tangy flavor.
- Feta Cheese: Finish it off with tangy crumbled feta (buy a block and crumble it yourself for the best flavor!
How To Roast Brussels Sprouts
These roasted Brussels sprouts are ready in under 30 minutes. You’ll just:
- Prep your sprouts and preheat your oven
- Assemble everything, tossing your sprouts, grapes, oil, and seasonings together right on the pan to reduce dished
- Cook until Brussels sprouts are golden brown and crispy
- Serve warm with feta cheese and balsamic glaze
This large nonstick sheet pan is one of my everyday favorites!
Change It Up
This recipe can be customized in so many ways! Here are a few ideas:
- Air Fryer: Brussels sprouts and grapes are great in the air fryer (and cooks them in under 15 mintues)! Follow these air fryer Brussels sprout instructions for cooking them.
- Swap The Cheese: You can swap out the feta for another tangy cheese, like goat cheese, or go for a more savory type of cheese like grated parmesan!
- Swap The Grapes: Instead of roasted grapes, you can roast cranberries for a festive touch. Or, stir in dried cranberries or dried cherries after roasting!
- Add Crunch: Add a bit more texture to these roasted Brussels sprouts by adding pinenuts, sliced almonds, or walnuts after roasting.
- Butternut Mac And Cheese for a quick winter dinner
- Beet Wellington for a holiday show stopper
- Stuffed Acorn Squash for a full Thanksgiving spread
- Chickpea Pot Pie for a cozy dinner
- 1 lb Brussels sprouts 453 g
- 1 cup seedless red grapes 100 g
- 2 Tbsp olive oil 30 mL
- 2 cloves garlic minced
- ¼ tsp salt
- 2 Tbsp balsamic glaze 30 mL
- ¼ cup crumbled feta cheese 50 g
- Prep: Preheat oven to 400°F (204°C). Trim the tough stem from sprouts and remove outer leaves. Cut sprouts in half.
- Assemble: Add prepared sprouts, 1 cup seedless red grapes, 2 Tbsp olive oil, 2 cloves garlic (minced), and ¼ tsp salt to a parchment-lined baking sheet. Toss everything together with your hands to evenly mix.
- Cook: Roast sprouts 20 to 25 minutes, or until sprouts are tender and edges are golden.
- Serve: Toss cooked sprouts and grapes with 2 Tbsp balsamic glaze and ¼ cup crumbled feta cheese. Serve warm!