Once banned from most dinner tables because of their bitter taste, Brussels sprouts have been gaining in popularity over the past 5 years. This recipe can be served alongside most meat or poultry dishes and makes a fantastic Thanksgiving side dish.
1 lb. Brussels sprouts
30 red grapes
3 tbsp. extra virgin olive oil
3 tbsp. pure maple syrup
1/4 cup pecans
- Preheat oven to 350º F.
- Wash the Brussels sprouts well, then transfer to a cutting board. Cut the ends off of the Brussels sprouts and discard. Discard any outer leaves that don’t look clean. Place the Brussels sprouts in a medium-sized bowl.
- Cut the grapes in half, lengthwise. Toss the grapes in the bowl with the Brussels sprouts.
- To the bowl, add the olive oil, maple syrup, salt, and pepper. Pour onto a baking sheet and bake for approximately 30 minutes.
- After the time is up, toss in the pecans and bake for another 15 minutes, or until the Brussels sprouts are golden brown and slightly crispy.
Allie Einarsson is currently a senior at Auburn University majoring in nutrition dietetics. Once graduated, she plans to complete her dietetic internship and become a registered dietitian.
Photo Credit: Allie Einarsson