Roasted Brussels Sprouts with Grapes and Walnuts

5 from 1 vote

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.

Prep Time10

Cook Time25

Total Time35

Course: Side Dish

Cuisine: American

Diet: Vegan

Servings:

Calories: 102kcal

Preheat the oven to 425 degrees F (220 C). Line a baking tray with parchment paper or a silicone baking mat.
Use a sharp knife to trim the ends off the Brussels sprouts and peel away any discolored outer leaves. Cut them in half if they are large. Arrange the Brussels sprouts and grapes in a single layer on the baking tray. Then sprinkle the thyme leaves over the tray.
Bake for 15 minutes, then toss the sprouts. Bake for another 5-10 minutes until the sprouts are crispy brown and tender.
Transfer the roasted sprouts and grapes to a serving dish. Toss in the walnuts and Balsamic. Add salt and black pepper if desired. Serve warm.

Depending on the size of your air fryer, you may need to make this recipe 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.

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 to 450 F. Bake for 15 minutes, then toss the sprouts. Bake for another 5-10 minutes.
The best substitutes for balsamic vinegar are white balsamic condiment or pomegranate molasses.
I don't recommend freezing roasted Brussels sprouts and grapes. The dish gets too mushy after reheating.
Store leftover Brussels sprouts and grapes in an airtight container in the refrigerator for 3-4 days. Cover them to reheat in the oven or microwave.