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Feb 19, 2018
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Wheatless Wednesdays: Sweet Brussels Sprouts and Grapes

January 8th 12:01pm, 2014



The Spanish know a lot about happiness, laughter and celebrating life, and it’s especially evident in their New Year’s tradition of eating a dozen grapes at the stroke of midnight. The story goes that eating 12 grapes— one for each chime – and finishing before the clock ceases ringing brings you good luck all 12 months of the upcoming year. I’ve also heard that for each sweet grape, you will have a sweet month.

I tend to focus on the sweetness of life and want each of you to be blessed with this same simple quality, so here it is: roasted Brussels sprouts and grapes. Roasting the grapes caramelizes the natural sugars and guarantees sweetness. That’s not cheating, right? The Spanish wouldn’t mind if it is. They’re too busy trying to swallow a mouthful of grapes before the clock finishes its chiming!

It’s only one week post-New Year’s Day. Make this dish and focus on your upcoming sweet year.

Roasted Sweet Brussels Sprouts and Grapes
4 to 6 Servings

2 to 3 lbs. Brussels sprouts, trimmed and halved
1 lb. red or purple grapes
¼ cup olive oil to coat
Kosher salt and freshly ground black pepper to taste
2 tsp. garlic powder, plus more to taste
1 cup grated Parmesan (or other hard, salty cheese)

• Place a rack in the center of the oven and preheat to 450 degrees.
• Toss sprouts and grapes in a large bowl with olive oil, salt, pepper and garlic powder. Spread in a single layer on baking sheet.
• Roast 20 minutes. Stir, then roast approximately 20 more minutes, until brown and caramelized.
• Sprinkle the cheese on top of the mixture, lower the oven temperature to 425 degrees, and continue to roast 5 to 10 minutes until the cheese is melted. Serve warm.



By Jill Duncan

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