Maple Roasted Brussels Sprouts with Chilean Grapes


Why I haven’t followed more grocery stores’ twitter feeds until recently is crazy to me. If you ever are in need of dinner inspiration, go straight to your favorite grocery establishment’s social media feeds, not the least of which being Whole Foods, New Seasons, Trader Joe’s and Fred Meyer. This brussels sprouts recipe came from Freddy’s, and I’ve recreated this side dish on multiple occasions. Grapes are usually available, but for the more seasonal foods focused people out there, replace the fresh grapes with raisins or even dried cranberries. Want a meat-friendly alternative? Fry up some bacon – a beautifully salty pairing with the sweet grapes and goat cheese.

Maple Roasted Brussels Sprouts with Chilean Grapes

Recipe from My Fresh Ideas, serves 3-4


  • 1 lb brussels sprouts, halved
  • 2 cups seedless grapes (I like them halved to release the grape juice)
  • 1 tbsp olive oil
  • 1 tbsp maple syrup, or more, depending on preferred sweetness
  • 1/2 tsp salt (or to taste)
  • 1/4 tsp freshly ground black pepper
  • 1/2 cup pecans
  • 2 ounces goat cheese, crumbled


  1. Preheat oven to 400° F. Place Brussels sprouts and grapes in a large bowl. In a small bowl, whisk together olive oil, maple syrup, salt and black pepper. Toss oil mixture with sprouts and grapes. Place mixture on a rimmed baking sheet and roast for 20-30 minutes, or until Brussels sprouts are tender and grapes have begun to shrivel. Let cool.

  2. Meanwhile, heat a heavy duty skillet over medium heat. Add pecans and heat for 4 minutes, or until browned and fragrant, shaking the pan often to prevent burning. Let cool.

  3. In a serving bowl, toss together sprout-grape mixture, toasted pecans and top with goat cheese.

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