Loaded Roasted Brussels Sprouts with Balsamic Glaze

These roasted Brussels sprouts with balsamic and garlic are tossed together with grapes and feta cheese and become such a flavorful side dish!

5 from 2 ratings

Loaded Roasted Brussels Sprouts with Balsamic Glaze

While this might seem odd, loaded roasted Brussels sprouts with balsamic glaze and grapes are the best pairing! Roasting results in super crispy Brussels while also bringing out the natural sweetness of the grapes. It's finished with creamy and salty feta cheese, so each bite is a party in your mouth.

Prep Time10

Cook Time20

Total Time30

Course: Side Dishes

Cuisine: American

Diet: Gluten Free, Kosher, Low Calorie, Low Lactose, Vegetarian

Keyword: roasted Brussels sprouts

Diet: Gluten-Free, Vegetarian

Occasion: Christmas, Easter, Thanksgiving

Time: 30 minutes or less, 45 minutes or less

Servings: servings

Author: Sarah Bond

Ingredients

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

Instructions

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!

Video

Notes

Storage: This dish is best enjoyed right away, but leftovers will last for up to 3 days in the fridge. Just reheat in the air fryer to get the Brussels sprouts crispy again.

Nutrition