Brussels Sprouts with Grapes.

Our family loves Brussels sprouts. When my kids were  little, I would take requests for the upcoming week’s  dinners ( NO mac n’ cheese Or chicken fingers!) Brussels  Sprouts were always top on the list. I can’t believe that I  never thought of putting grapes or apples in them as I was  sure that we had had them EVERY possible way!

As always, I believe that we should not run to the store for  ingredients if you do not have something. Make do and use  up! I made this dish with the first pork chops from our pigs and happened to notice a bowl of apples so just decided to add apples at the last minute. What a treat!

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4 cups of Brussels Sprouts

2 cups of Grapes

1 large apple cut into 2 inch pieces

2 tablespoons olive oil

1 teaspoon sea salt

fresh ground black pepper

1/2 cup  chopped pecan pieces (I like to use sweet rosemary pecans)

3 tablespoons balsamic vinegar

2 tablespoons fresh thyme

Preheat oven to 350°F.

Trim the ends of the Brussels sprouts and cut in halves or quarters if they are really large. Place halved sprouts along with grapes and apple pieces on a baking sheet. I line my sheet with parchment paper for quick clean up. Drizzle the olive oil evenly over the top, sprinkle with salt and pepper and toss to coat. Roast for 30-35 minutes until the sprouts are fully cooked through. Remove from the oven and drizzle with balsamic vinegar, fresh thyme and the toasted pecans, then toss the mixture. Transfer to a serving dish and serve.

brussels-sprouts-ideal-size-lo-300x225I served this on top of sautéed broccoli greens with a whole large sweet onion. Dice the onion and sauté until lightly brown, then remove the onions from the pan and place the greens in the pan and sautee in ¼ cup water until cooked through- adding water as needed. When the greens are cooked, add the onions and mix well. Line the bottom of a serving dish with the greens and top with the brussels sprouts and fruit. This was a fantastic breakfast the following morning with a poached egg… (two meals in one).

 

 

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