I have always wondered why brussels sprouts did not get a reputation of being a star vegetable like broccoli, spinach or kale. These little baby cabbages are nutritious and delicious if cooked in a right way. I have to confess that I did not like brussels sprouts until I cooked it this particular way suggested by a friend of mine. Since then I have tried various different versions of her recipe but this particular one is my most favorite, not to mention easy and quick (except the baking part, which takes a good 30-40 minutes).
Below is the printable recipe –
- - 2 cups or about half a bag of brussels sprouts, trimmed and halved into two pieces
- - 1 cup red or black seedless grapes cut into half
- - 2 to 3 cloves minced garlic
- - Fresh chopped parsley leaves or dried parsley
- - 1 to 2 tsp. olive oil for baking and cooking in a wok
- - 1 tsp. balsamic vinegar
- - 1 tsp. crushed red peppers (substitute with black pepper if you can’t handle the heat)
- - Kosher salt or sea salt, as per taste
- - Preheat oven to 400 degrees F
- - Spray olive oil on the baking pan and toss the halved sprouts in it and roast for a good 35 minutes until the leaves outside are slightly golden brown and crisp. Make sure they are completed dry before roasting.
- - In a wok, add olive oil and garlic with parsley and cook for few seconds.
- - Now add crushed red peppers and quickly add brussels sprouts in it and mix.
- - Add balsamic vinegar and salt and let it cook for a minute or two until it is completely coated with the sauce.
- - Add grapes towards the end and mix it. Make sure the grapes don't get over cooked and tender. Grapes should stay firm.
- - Transfer to a serving plate and sprinkle more salt if desired.
- Serve this dish with a side of sautéed mushrooms and aioli dipping sauce, it tastes great!