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5 healthy holiday dishes

By: Enrique Gili on Dec. 20, 2012, 1:14 p.m.
Roasted Brussels Sprouts with Grapes and Salad

Photo: Enrique Gili

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Roasted Brussels Sprouts with Grapes and Salad

High heat mellows Brussels sprouts and intensifies the flavors of grapes and walnuts. It's a superb winter salad combo that's as nutritious as it is delicious.

Prep time: 10 minutes  

Total time: 45 minutes  

Yield: Serves 4

Roasted Brussels Sprouts with Grapes and Salad


  • 1 pound Brussels sprouts, halved
  • 1 cup red seedless grapes
  • 1/2 cup walnuts, coarsely chopped
  • 2 tablespoons olive oil
  • 2 sprigs fresh thyme, chopped fine
  • Dash salt and back pepper to taste
  • 2 tablespoons balsamic vinegar (optional)
Cooking directions
  1. Preheat oven to 400 degrees Fahrenheit.
  2. Rinse and trim sprouts of any woody stem and loose outer leaves. Cut in half.
  3. Place in baking dish with grapes and walnuts. Drizzle olive oil over top, sprinkle with salt and pepper. Lightly toss. Place dish on the center rack of oven for 30 to 35 minutes, or until sprouts are browned in places. Toss once or twice while cooking.
  4. Remove from oven. Place in serving dish, and add balsamic vinegar.