In this recipe for Sheet Pan Balsamic Brussels Sprouts, grapes and shallots are roasted too with balsamic vinegar and fresh herbs.
Sheet Pan Balsamic Brussels Sprouts
Roasted vegetables are the absolute best. There is something about cooking veggies in the oven that turns them into caramelized pieces of nutty-flavored deliciousness. Brussels sprouts are no exception. Grapes and shallots are an excellent addition and pairing too.
This recipe comes from my good friend Gina Holmolka’s new cookbook: Skinnytaste Simple- Easy Healthy Recipes with 7 Ingredients or Fewer. Gina is the master of creating healthy recipes, and she is a New York Times bestseller. It’s amazing what she has accomplished! Her newest book is full of super easy recipes for all meals of the day. This is a great book for people who don’t like to cook with a long list of ingredients!
Here are a few recipes from the book that I can’t wait to make:
- Maple Pecan Cottage Cheese
- PB&J Smoothie Bowl
- Greek Goddess Dip
- Creamy Pastina Soup
- Cauliflower Cheddar Soup
- Instant Pot “Baked” Ziti with Spinach
- Sweet Potato Turkey Burgers
- Parmesan Pork Chops
- Air Fryer Crispy Salmon Nuggets
- Thyme Roasted Carrot Fries
- Frozen Peanut Butter Cups
🛒 Ingredients Needed:
- brussels sprouts
- shallots
- red grapes
- balsamic vinegar
- extra virgin olive oil
- kosher salt and freshly ground black pepper
- fresh rosemary
✏️ How to make Sheet Pan Balsamic Brussels Sprouts:
*The complete, printable recipe with all ingredients and instructions is at the end of this post.
- Preheat the oven to 400℉.
- In a large bowl, combine the brussels sprouts, shallots, grapes, vinegar, olive oil, salt and pepper, and toss well.
- Spread the mixture in an even layer on a sheet pan and nestle in the fresh herb sprigs. Roast until the brussels sprouts are tender and the grapes burst, about 20 minutes.
➡️ Recipe Tips and Substitutions:
- This recipe is best when made and eaten in the same day.
- Substitute sweet onions for the shallots, if you’d like.
- Use fresh thyme sprigs in place of fresh rosemary, if you’d like.
✔️ What to serve with Sheet Pan Balsamic Brussels Sprouts:
This is a fabulous side dish to serve with roasted chicken, steak or salmon. It has so much flavor, so you don’t need a really fancy main dish to pair with it.
❤️ Why I Love This Recipe:
- This is a really unique blend of ingredients for a brussels sprouts side dish. It works!
- I love that this is a lighter side dish.
- I’m so happy to have discovered roasted grapes. They’re delicious!
Sheet Pan Balsamic Brussels Sprouts with Grapes and Shallots
Recipe Details
Ingredients
- 12 ounces brussels sprouts, trimmed and quartered
- 4 large shallots, peeled and quartered lengthwise
- 1 cup seedless red grapes
- 2 tablespoons balsamic vinegar (more for serving, if desired)
- 2 teaspoons extra virgin olive oil
- ½ teaspoon kosher salt
- freshly ground black pepper, to taste
- 4 sprigs fresh rosemary or thyme
Instructions
- Preheat the oven to 400℉.
- In a large bowl, combine the brussels sprouts, shallots, grapes, vinegar, olive oil, salt and pepper, and toss well.
- Spread the mixture in an even layer on a sheet pan and nestle in the fresh herb sprigs. Roast until the brussels sprouts are tender and the grapes burst, about 20 minutes.
