balsamic roasted grapes and brussels sprouts

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Are you a brussels sprouts lover or hater?

My love for brussels sprouts has been a work in progress. In fact, if you had told me 5 years ago that brussels sprouts would become one of my favorite vegetables I would have laughed in your face. I would have laughed even harder if you told me that I would become a farmer and stop at nothing (even freezing temperatures) to spend my afternoons picking this crazy vegetable.

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This photo was taken over two years ago after an early snowfall at Hutchins Farm.  It was on this day that I fell head over heals in love with brussels sprouts. It was also the same day that I got frostbite on my fingers. But that’s not the point here!

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My first experience eating brussels sprouts was in a school cafeteria. Needles to say it did not go over well. Lukewarm mushy sprouts is never a good thing. Years went by and I never thought I would eat them again. However, on this particular afternoon I decided to give them a second chance. After all, mine and Taylor’s body temperatures had dramatically dropped while picking the sprouts and we needed something warm to eat once the day was over.

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As always, Henry agreed.

Taylor and I wobbled home from the farm that day with a bucket of fresh brussels, a mild case of hypothermia, and definitely a little frost bite. We walked through our front door and immediately cranked up the oven. After quickly scrubbing and chopping our sprouts we mixed them with some garlic, salt, pepper, and olive oil. We popped everything into the oven and that’s when the magic happened.  The sprouts got a little crispy, the garlic was fragrant, and with just a dash of salt and pepper we felt like we were eating a 5 star meal.  This has been our go to side dish ever since. It’s better than popcorn and it heals frostbite!

However, as the years go by I have started to play around with my sprouts. The recipe below for roasted grapes and brussels sprouts is definitely a keeper. I am a huge fan of sweet and savory flavors and this salad nails that combination!

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Balsamic roasted grapes and brussels sprouts quinoa salad (serves 2)

I pretty much eyeballed this recipe and I encourage you to do the same.  Taste test as you go!

1 cup of cooked quinoa

1 TBS extra virgin olive oil

1 lb of brussels sprouts, sliced in half

1 cup of red seedless grapes

a small handful of walnuts

For the Dressing:

1 shallot, minced

2 tsp grain mustard (roughly)

2 TBS of balsamic vinegar (roughly)

1/4 cup of extra virgin olive oil (roughly)

salt and pepper to taste

Preheat the oven to 400. In a bowl toss the grapes and brussels with 1 TBS of olive oil, salt and pepper. Roast in the oven for about 25 minutes (or until the sprouts are tender)

Cook quinoa according to package directions.

In a bowl mix the shallot, vinegar, mustard, olive oil, salt and pepper together. Set aside.

In a toaster oven or in a skillet toast the walnuts for a couple of minutes.

Once sprouts and grapes are done roasting mix them with the quinoa, walnuts and a drizzle of the dressing. Enjoy!

IMG_1928You can also find my recipe for this dish on Taste and Tell.

 

33 thoughts on “balsamic roasted grapes and brussels sprouts

  1. Cate

    I love roasted Brussels sprouts and I love quinoa, but never thought to combine them! Since I have 2 pounds of Brussels sprouts in the fridge and a giant jar of quinoa in the pantry, this is definitely on my to-make list :)

    Reply
  2. Averie @ Averie Cooks

    I love them now but as a child, not so much. However, part of that was the whole overcooked-mushy phenomenon. Now, when I make them, I keep them very lightly steamed. I may be the only person who actually likes them with a touch of crunch! Well, there are raw foodies who eat them totally raw and shaved Brussels salads are trendy now..but I love them and love your stories in this post!

    Reply
  3. Amy Jo - Pure and Simple

    I am a Brussels sprouts lover! Wonderful idea to put the grapes in them. Great photos of you in the garden…looks like fun.

    Reply
  4. Kelly @ Hidden Fruits and Veggies

    I’ve never tried brussel sprouts… they have such a bad reputation, even thinking of eating them just sounds like a bad idea. But this recipe looks really tasty and you seem to have pretty good judgement, maybe I’ll start to think about giving them a try ;-)

    Reply
  5. makingthymeforhealth

    This is so creative! I would have never thought to add grapes. My mom used to FORCE me to eat brussel sprouts. They were frozen and boiled…ew. Now I buy them fresh and I love them! Henry is such a handsome pup! I bet he loves being on the farm with you both.

    Reply
  6. Julia

    I love your farming pictures – you look like you’re always having so much fun (despite how chilly it looks in your pics, omg!!)! I’m so inspired by seeing the pictures of you harvesting your produce and then putting them into a delicious meal. I LOVE brussels and was craving roasted grapes today (out of the blue!). Looks incredible!

    Reply
  7. Cookin Canuck

    What a gorgeous dish! My first Brussels sprouts experiences did not go well either…boiled and bitter. But roasting or grating (then sautéing) changed my mine on these mini veggies.

    Reply
  8. Genevieve

    I love roasted grapes too! I’ve actually made a similar dish to this that also included white beans, and I love the sweetness of the grapes with the savory brussels sprouts. The balsamic and mustard dressing you added sounds like the perfect touch!

    Reply
  9. Natalie @ Once Upon a Cutting Board

    I never really had brussels sprouts when I was young because my parents didn’t like them, so I always assumed I didn’t either, but then I tried them roasted and fell in love! When I’m cooking for myself and feeling lazy I’ll often just make a gigantic bowl of roasted brussels sprouts with balsamic vinegar for dinner – so good!

    Reply
  10. carpe season (@carpeseason)

    I too have become a brussels lover these past few years…and I tried a roasted grape recipe earlier this year but I felt like they ended up tasting too much like an oversweetened grape juice. I like the idea of throwing in some balsamic and mixing the sprouts in with the grapes. Intrigued…

    Reply

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