Seasonal cooking always feels right. The November market yielded rich red grapes, still warm from the autumn sun, and petite Brussels sprouts. Time to explore a simply roasted side dish, Roasted Brussels Sprouts & Grapes – here come the holidays.
On a recent trip to the market it clicked: this easy fall side, originally via Whole Living Magazine, is one that has been in the Little Jewel archive, just waiting to prepared. My little jewel collection is real – my collection of recipes dates back to when I first began cooking in my teens – now, that’s a lot of recipes. With thousands of recipes collected, many wait patiently for cooking their day to arrive.
This year I wanted to include a new holiday side dish and I wanted it to be easy. Roasting is a simple, flavor enhancing technique. I love unexpected combinations – the earthy bite of brussels sprouts with the sweet burst from roasted red grapes. I opted to drizzle with tart pomegranate molasses, along with added crunch from roasted walnuts. This simply roasted side fits perfectly on the Thanksgiving table – a taste of the traditional fall bounty with a twist.
Wishing everyone a very Happy Thanksgiving from Bijouxs.
As always, enjoy. B
2 thoughts on “Roasted Brussels Sprouts & Red Grapes”
If I sub in pecans I have everything I need to make this right now. Even pom molasses! GREG
Let me know Greg. Enjoy and Happy Thanksgiving.~Lynn