These Balsamic Roasted Brussel Sprouts with Grapes & Figs will make a perfect healthy Holiday side dish for Thanksgiving or Christmas.
There’s something about a bowl of caramelized sticky roasted brussel sprouts – with their tiny little leaves all crispy and golden. I just can’t help myself when I get my hands on them.
Brussel sprouts are in season right now, and they are perfect as Thanksgiving side dishes. They’re also just great for breakfast, lunch and dinner if you’re like me and obsessed with the little guys. These Balsamic Roasted Brussel Sprouts with Grapes & Figs will make you even MORE in love.
How to Make Balsamic Roasted Brussel Sprouts with Grapes & Figs
A lot of people think that brussel sprouts are too vegetal tasting. Those people haven’t had roasted balsamic brussel sprouts with grapes & figs obviously.
Especially when you remember how good they are for you. Brussel sprouts have lots of fibre, antioxidants, and are low in calories. YES. PLEASE.
This recipe for Balsamic Roasted Brussel Sprouts with Grapes & Figs makes a beautiful (healthy) side dish, for the holidays, is flavourful enough for a family feast, but easy enough for a week night autumn meal.
I say save those calories for pie and wine, folks- these little babies are perfect all on their own.
Don’t you love roasted brussel sprouts? Have you tried these Balsamic Roasted Brussel Sprouts with Grapes & Figs? What are some of your healthier go-to holiday sides? Leave me a comment below with your top picks!
- 1 1/2 tbsp olive oil
- 2 cups of Brussels sprouts trimmed and halved
- 1 cup seedless red grapes
- 8 figs halved
- Leaves from 6 sprigs of thyme
- Salt and pepper
- 1 tbsp aged balsamic vinegar
- 1/4 cup candied pecans chopped
- Preheat oven to 400 F.
- Toss the Brussels sprouts, grapes and figs with the olive oil and lay on a baking sheet lined with parchment paper. Sprinkle with thyme leaves, salt and pepper.
- Roast for about 30-35 minutes, turning the Brussels sprouts at least once to evenly roast.
- Once the Brussels sprouts are caramelized, and the grapes and figs are slightly shriveled, remove from the oven, and coat with the aged balsamic vinegar.
- Top with the candied pecans and serve warm.