Roasted Brussels Sprouts with Grapes

Save Recipe
  • Level: Easy
  • Total: 45 min
  • Active: 45 min
  • Yield: 6 to 8 servings
Share This Recipe


2 pounds Brussels sprouts, trimmed and halved if large

3 tablespoons extra-virgin olive oil

Kosher salt and freshly ground pepper

3 tablespoons unsalted butter

2 cups red seedless grapes

2 teaspoons chopped fresh thyme

1 bunch scallions, cut into 1-inch pieces

2 tablespoons honey

1/4 cup chopped skinned hazelnuts


  1. Put a baking sheet on the middle oven rack and preheat to 450 degrees F. Toss the Brussels sprouts with the olive oil, 1/2 teaspoon salt and a few grinds of pepper in a large bowl. Spread on the hot baking sheet and roast, tossing halfway through, until tender and charred in spots, 20 to 30 minutes.
  2. Meanwhile, melt the butter in a large skillet over medium-high heat. Add the grapes and thyme and cook, tossing, until the grapes start to burst, about 4 minutes. Add the scallions and honey. Increase the heat to high and bring to a boil. Reduce the heat to medium low and simmer until the juices thicken and the grapes are glazed, 1 to 2 minutes. Season with salt and pepper. Transfer the Brussels sprouts to a serving dish; spoon the grapes over the top and sprinkle with the hazelnuts.

Roasted Brussels Sprouts

Balsamic-Roasted Brussels Sprouts

Pan Roasted Brussels Sprouts with Bacon

Roasted Brussels Sprouts

Roasted Brussels Sprouts with Bacon

Roasted Brussels Sprouts and Carrots

Basic Brussels Sprouts

Roasted Potatoes, Carrots, Parsnips and Brussels Sprouts