Roasted Brussels Sprouts with Grapes and Walnuts

Roasted Brussels sprouts with grapes and walnuts is a super-easy, 5-ingredient vegan side dish with a splash of balsamic and no added oil. 

This easy vegan side dish is filled with a perfect combination of texture and flavor. Crispy roasted Brussels merges with melty roasted sweet grapes and crunchy walnuts.

It was my first roasted Brussels sprouts recipe and inspired me to make seasoned roasted cauliflower and Brussels sprouts and pomegranate Brussels sprouts; it's still one of our family favorites. 

Seriously, this is one of the best roasted Brussels sprouts recipes, and it's just a sheet pan away!

Why You'll Love This Recipe

• Roasting changes everything! Roasting is a favorite way to prepare healthy cruciferous vegetables because the prep is simple. And if you grew up eating water-logged boiled sprouts (and hating them), you are in for a flavorful treat.
• It is great as a weeknight side dish and perfect for the holiday season and the Thanksgiving table. 
• This clean-eating recipe requires no oil for roasting. You won’t even miss an olive oil drizzle.

Ingredients, Notes, and 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. Red seedless grapes sweeten the sprouts. Roasted grapes get intensely sweet, 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.  Fresh thyme is one of the best herbs to complement this recipe. Dry thyme is more concentrated, so use half as much. 

Walnuts. Chopped walnuts add earthy flavor and crunch. You can also use pecans, pine nuts, chopped almonds, or hazelnuts if walnuts aren’t available.

Balsamic vinegar. Use good quality balsamic vinegar or, if you have it handy, thicker balsamic reduction (balsamic glaze). Pomegranate molasses, or one of my recommended substitutes for pomegranate molasses, is a great option. You can also use a combination of lemon juice and maple syrup.

Please see the recipe card at the bottom of this post for the complete list of ingredients with measurements plus recipe instructions.

Recipe Variations

I haven't tried this recipe with other veggies. But given the success of roasted cauliflower and Brussels sprouts, that's where I'd start. Roasted sweet potatoes also go well with the ingredients in this recipe. 

Step-by-Step Instructions

Step 1: Preheat the oven to 425 degrees F. Spread the Brussels sprouts and grapes on a parchment-lined baking sheet. Sprinkle thyme leaves and ½ a teaspoon salt if desired. 

Step 2: Bake for 15 minutes, then toss Brussels sprouts and continue baking for another 10 minutes until they are crispy on the outside and tender on the inside. 

Step 3: Transfer the sprouts and grapes into a serving bowl. 

Step 4: Mix in chopped walnuts and balsamic vinegar. 

Air Fryer Option

• Many air fryer baskets are small for roasting a pound of Brussels sprouts plus grapes, so you'll need to air fry them in batches. 
• Cut a piece of parchment paper that will fit into the bottom of the air fryer. Remove the paper, then preheat the air fryer to 375 F (390 for frozen sprouts).
• Carefully add the parchment paper to the bottom of the basket and add the sprouts, grapes, and thyme leaves in a single layer. 
• Air fry for 10 minutes, tossing the sprouts after 5. 

Pro Tips

• Grapes make messy work of your baking sheet. Line it with parchment paper or a silicon baking mat. 
• ​Some sprout leaves will fall off during the roasting process. Don't discard them - they are like sprout chips. Yummy!
• Cut larger sprouts in half so they cook evenly. 
• To create a balsamic glaze, toss the sprouts and grapes with balsamic vinegar right before they finish roasting. Place the baking pan back into the oven so the vinegar can warm and thicken.

Serving Suggestions

Brussels sprouts and grapes make a festive side dish for any holiday table (vegan or not). Great with other delicious side dishes like maple roasted sweet potatoes or vegan scalloped potatoes.

If you're looking for a vegan main dish, let me recommend stuffed seitan roast, chickpea cutlets with mustard gravy, stuffed butternut squash, or mushroom lentil loaf. 

Frequently Asked Questions