Recipe Rollout: Roasted Brussels sprouts with grapes and pecans

It is the perfect time to spice up your plate and add some color! The beautiful Brussels sprouts in this recipe are complimented by a pop of red grapes that your entire family will enjoy. Satisfy your taste buds and your heart with this delicious and nutrient packed recipe.

Brussels sprouts are known as one of the cruciferous vegetables or “super veggies.” These vegetables are packed with phytochemicals, vitamins, minerals, and fiber that help lower cholesterol.  Triglyceride levels reduce inflammation and clotting which promote heart health.

Do your heart a favor and serve some delicious roasted Brussels sprouts!

Roasted Brussels Sprouts with Grapes and Pecans

Serves 4-6


4 cups fresh Brussels sprouts, halved

2-3 cups seedless grapes

½ cup pecans

2 tablespoons olive oil

Sea salt

Black pepper

2-3 tablespoons balsamic vinegar


  1. Preheat oven to 400°F
  2. Trim the Brussels sprouts of any dry and loose ends, then halve. Place the halved Brussels sprouts along with the grapes and pecans on a rimmed baking sheet. Turn the cut sides down. Drizzle the olive oil evenly over the top, sprinkle with salt and pepper and toss to coat.
  3. Roast for 25-30 minutes or until the Brussels sprouts are well-browned in places, the nuts are fully toasted, and the grapes are darken in color and very plump.
  4. Remove pan from oven and immediately drizzle the balsamic vinegar over the contents on the pan and toss to coat.


Adapted from

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