Sticky Sprouts With Grapes Walnuts Recipes

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STICKY SPROUTS WITH GRAPES & WALNUTS



Sticky sprouts with grapes & walnuts image

Want to spruce up your sprouts? Our inventive recipe with sweet grapes, Greek yogurt mint dressing and crunchy nuts won't disappoint

Provided by Sarah Cook

Categories     Side dish

Time 30m

Number Of Ingredients 7

800g Brussels sprout
6 tbsp fig jam
2 tbsp balsamic vinegar
large handful red grapes
50g toasted walnut , roughly chopped
200g thick Greek yogurt
2 tbsp chopped mint , plus a few small leaves to garnish

Steps:

  • Boil a large pan of water and add the sprouts. Boil for 8 mins, or until just cooked through but not soggy. Drain, cool, then halve. Can be chilled for up to 24 hrs.
  • Melt the fig jam and balsamic vinegar together in a big frying pan or wok. When bubbling, add the sprouts and fry until they start to caramelise. Lower the heat and add the grapes, then cook for a few mins more until the grapes are hot and softening. Add the walnuts and seasoning, then tip into a serving dish. Mix the yogurt and chopped mint, and dollop over the hot sprouts. Garnish with a few extra mint leaves.

Nutrition Facts : Calories 216 calories, Fat 13 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 18 grams carbohydrates, Sugar 17 grams sugar, Fiber 6 grams fiber, Protein 8 grams protein, Sodium 0.3 milligram of sodium

ROASTED BRUSSELS SPROUTS WITH GRAPES



Roasted Brussels Sprouts with Grapes image

Provided by Food Network Kitchen

Categories     side-dish

Time 45m

Yield 6 to 8 servings

Number Of Ingredients 9

2 pounds Brussels sprouts, trimmed and halved if large
3 tablespoons extra-virgin olive oil
Kosher salt and freshly ground pepper
3 tablespoons unsalted butter
2 cups red seedless grapes
2 teaspoons chopped fresh thyme
1 bunch scallions, cut into 1-inch pieces
2 tablespoons honey
1/4 cup chopped skinned hazelnuts

Steps:

  • Put a baking sheet on the middle oven rack and preheat to 450 degrees F. Toss the Brussels sprouts with the olive oil, 1/2 teaspoon salt and a few grinds of pepper in a large bowl. Spread on the hot baking sheet and roast, tossing halfway through, until tender and charred in spots, 20 to 30 minutes.
  • Meanwhile, melt the butter in a large skillet over medium-high heat. Add the grapes and thyme and cook, tossing, until the grapes start to burst, about 4 minutes. Add the scallions and honey. Increase the heat to high and bring to a boil. Reduce the heat to medium low and simmer until the juices thicken and the grapes are glazed, 1 to 2 minutes. Season with salt and pepper. Transfer the Brussels sprouts to a serving dish; spoon the grapes over the top and sprinkle with the hazelnuts.

ROASTED BRUSSELS SPROUTS WITH GRAPES AND WALNUTS



Roasted Brussels Sprouts With Grapes and Walnuts image

Make and share this Roasted Brussels Sprouts With Grapes and Walnuts recipe from Food.com.

Provided by gailanng

Categories     Vegetable

Time 45m

Yield 4-6 serving(s)

Number Of Ingredients 8

4 cups fresh Brussels sprouts, halved
2 -3 cups red seedless grapes
1/2 cup shelled walnuts (large pieces, not diced)
2 tablespoons olive oil
2 tablespoons fresh thyme (optional)
kosher salt (go light) or sea salt (go light)
fresh ground black pepper
2 -3 teaspoons balsamic vinegar (optional)

Steps:

  • Preheat oven to 400°F.
  • Trim the Brussels sprouts of any dry ends and loose leaves, then halve. Place halved sprouts along with grapes and walnuts on a rimmed baking sheet. Turn some of the cut sides down. (I line my sheet with foil for quick clean up.) Drizzle the olive oil evenly over the top, sprinkle with thyme, salt and pepper and toss to coat.
  • Roast for 25-30 minutes or until the sprouts are well-browned in places, the nuts are fully toasted and the grapes are darkened in color and very plump.
  • As soon as you remove the pan from the oven drizzle the balsamic vinegar over the contents of the pan and toss to coat. Transfer to a serving dish and sprinkle with a little additional sea salt, if desired.

Nutrition Facts : Calories 245.2, Fat 16.7, SaturatedFat 1.9, Sodium 23.9, Carbohydrate 23.6, Fiber 5, Sugar 14, Protein 5.8

ROASTED BRUSSELS SPROUTS AND GRAPES WITH WALNUTS



Roasted Brussels Sprouts and Grapes with Walnuts image

The red grapes' sweetness brings out the nutty notes in the sprouts. Walnuts can be swapped for almonds or pecans.

Provided by Martha Stewart

Categories     Food & Cooking     Quick & Easy Recipes

Number Of Ingredients 7

24 ounces Brussels sprouts (about 8 cups), halved or quartered, if large
24 ounces grapes
2 tablespoons extra-virgin olive oil
4 tablespoons fresh thyme
Coarse salt and freshly ground pepper
2 teaspoons balsamic vinegar
1/2 cup walnuts, toasted and coarsely chopped

Steps:

  • Heat oven to 450 degrees. On 2 rimmed baking sheets, toss Brussels sprouts and grapes with oil and thyme. Season with salt and pepper. Roast, until caramelized and tender, about 20 minutes.
  • Drizzle each tray with 1 teaspoon vinegar and scrape up any caramelized bits with a wooden spoon. Toss in walnuts.

Nutrition Facts : Calories 169 g, Fat 8 g, Fiber 4 g, Protein 4 g, Sodium 46 g

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