Roasted Brussels Sprouts with California Grapes and Bacon
These Roasted Brussels Sprouts with California Grapes and Bacon are an easy, fuss-free and delicious way to spruce up Brussels sprouts.
Prep Time10 minutes mins
Cook Time30 minutes mins
Total Time40 minutes mins
Course: Dinner, Lunch, Side Dish
Cuisine: American
Keyword: Brussels Sprouts Grapes and Bacon, Easy Side Dishes, Holiday Recipes, Roasted Brussels Sprouts
Servings: 6 servings
- 2 pounds Brussels sprouts sliced in half and stems trimmed
- 1 cup Red California Grapes
- 4 strips thick-cut bacon thinly sliced
- 1 tablespoon extra-virgin olive oil
- 1/2 teaspoon kosher salt
- ¼ teaspoon freshly-cracked black pepper
- 1/3 cup roughly chopped raw unsalted pecans, substitute walnuts
- ¼ cup thinly shaved Parmigiano Reggiano plus more as desired
- 2 tablespoons balsamic glaze plus more as desired
Preheat oven to 450F.
Line a sheet pan with parchment paper. On the sheet pan, combine the Brussels sprouts, grapes, bacon, olive oil, salt and pepper. Toss to coat and evenly distribute everything in a single layer, Brussels sprouts cut-side down. Transfer to the oven and roast until the cut side of the Brussels sprouts are charred, 20-25 minutes. Spread the pecans overtop and return to oven for 5-6 minutes.
Transfer the Brussels sprouts to a serving platter. Top with shaved Parmigiano Reggiano and drizzle with balsamic glaze. Best served immediately.