5-ingredient, oil-free, vegan roasted brussels sprouts with grapes, a dash of thyme, a smattering of walnuts, and a shake of balsamic is the sprout game changer you’ve been waiting for.
This easy vegan side dish is filled with a perfect combination of texture and flavor as crispy roasted Brussels merge with melty roasted grapes and crunchy walnuts. Seriously, this is one of the best roasted brussels sprouts recipes around, and it's just a sheet pan away!
This post contains helpful tips and tricks to ensure success on your first attempt. Below, you'll find a handy table of contents with links. But if you're in a rush, please use the link at the top to jump to the recipe card at the end!
⭐Why this recipe works
Oil-free. This quintessential healthy roasted brussels sprouts recipe requires no oil for roasting. You won’t even miss an olive oil drizzle.
Easy prep and roast. Roasting changes everything! Roasting is one of our favorite ways to cook brussels sprouts because the prep is so simple. And if you grew up eating water-logged boiled sprouts (and hating them), you are in for a flavorful treat.
📋 Key ingredients, notes, & substitutions
Brussels sprouts – Nope, not Brussel sprouts. They are named after the city in Belgium, so it's Brussels, thank you very much. Grab a little over a pound of fresh brussels sprouts. They should be green and firm.
Red grapes – Grapes sweeten the sprouts, and as they bake, they get soft and gooey. I’ve not tried this recipe with green grapes. They might be a bit tart, but you can always add a few drops of maple syrup with the balsamic if you want it sweeter.
Thyme – Thyme is one of the best herbs to complement this recipe. Dry thyme is more concentrated, so use half as much. Use fresh thyme leaves or a few sprigs of thyme if you want a quick way out.
Walnuts – Chopped walnuts add earthy flavor and crunch. You can also use pecans, chopped almonds, or hazelnuts if walnuts aren’t available.
Balsamic vinegar – Use a good quality of balsamic vinegar or, if you have it handy, thicker, balsamic reduction. If you don’t want to use balsamic, pomegranate molasses is a great option. You can also use a combination of lemon juice and maple syrup.
🔪 Pro tips & notes
- Line your baking sheet with parchment paper or a baking mat. The grapes will get sticky and messy as they roast. Protecting your baking tray (sheet) makes cleaning a breeze. It also makes transferring the cooked sprouts easy to accomplish.
- To prepare the brussels sprouts, use a sharp knife to trim off the end at the stem. Peel away any loose or discolored outer leaves. Don't worry if some leaves fall off during roasting. They get crispy like sprout chips, adding even more deliciousness to this easy recipe.
- Cut larger sprouts in half, so they all cook evenly. Place them flat side down when baking.
- To create a balsamic glaze, toss the sprouts and grapes with balsamic vinegar right before they are done roasting. Place the baking pan back into the oven so the vinegar can warm and thicken.
💭 Common Questions
To use frozen brussels sprouts for this recipe, measure 3-4 cups of frozen sprouts along with the grapes and thyme. Be sure to preheat the oven. The baking time will take about 15 minutes.
Brussels sprouts that are either overcooked or waterlogged (or both) can often wind up mushy. To avoid this, give your sprouts a good rinse and let them dry. Roast them in a preheated oven and cook them until they are tender. Test them with a fork for doneness and promptly remove them from the oven.
Roasted Brussels sprouts can be made ahead of time and then kept warm in a baking dish covered with foil. You can also prepare the sprouts, grapes, and fresh thyme a day before baking. That just leaves tossing the ingredients on a baking tray and adding them to a hot oven.
It’s possible to freeze frozen brussels sprouts and grapes; however, they will not be as tasty once they have been dressed with balsamic vinegar. For best results, make half the recipe if you believe you'll have leftovers that won't be consumed within a few days after making them.
🍴 What to serve with roasted Brussels sprouts
Whether you're cooking a holiday meal or just need a quick side dish for a weeknight meal, roasted sprouts can fit the bill. They are the perfect accompaniment to classic main dishes. Here are a few of our favorites:
🌡️ Storage & reheating
Allow leftover brussels sprouts to cool to room temperature. Then, place them in an airtight container and store them in the refrigerator. Cooked sprouts will stay fresh for 2-3 days.
Reheat sprouts in the microwave. You can also wrap them in foil and reheat them in the oven. After storage, the brussels sprouts and walnuts can become less crisp. If you reheat them in the oven, open the foil and let them crisp up a little. Add additional balsamic vinegar if desired.
📖 Related recipes
Vegan Roasted Brussels Sprouts with Grapes
Vegan roasted Brussels sprouts with grapes is an oil-free, 5-ingredient recipe with crunchy walnuts, balsamic, gooey grapes, and crispy sprouts.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 6 servings 1x
- Category: On the Side
- Method: Bake
- Cuisine: Plant-based
- 18 ounces Brussels sprouts washed with ends (stalks) trimmed off
- 1 ½ cup red grapes
- 2 tablespoons fresh thyme leaves (1 tablespoon dry)
- ¼ cup chopped walnuts
- 2 tablespoons Balsamic vinegar
- Sea salt and black pepper to taste
- Preheat the oven. Preheat the oven to 425 degrees F (220 C.). Line a baking tray with parchment paper or a silicone baking mat.
- Prepare the ingredients. Trim the ends off the Brussels sprouts and peel away any outer leaves that are discolored. Arrange the brussels sprouts in a single layer on the baking tray along with the grapes and thyme.
- Bake. Bake until the grapes break down and the sprouts are tender and slightly crispy. Place the baking tray in the middle rack of the heated oven.
- Finish. Remove the sprouts and grapes from the oven and put them in a bowl. Toss in the walnuts and Balsamic. Add sea salt and black pepper if desired. Serve warm.
- If necessary, slice some of the larger Brussels sprouts in half and bake them cut side down.
- To use frozen brussels sprouts for this recipe, measure 3-4 cups of frozen sprouts along with the grapes and thyme. Be sure to preheat the oven. The baking time will take about 15 minutes.
- You can use a combination of lemon juice and maple syrup instead of the balsamic or consider pomegranate molasses.
Keywords: vegan roasted brussels sprouts, brussels sprouts and grapes, oil-free brussels sprouts
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