These roasted Brussels sprouts with California grapes and bacon are an easy, fuss-free way to elevate your holiday vegetable side. The sprouts roast until caramelized, the bacon crisps and adds smoky richness, the grapes provide a bright burst of sweetness, and pecans and shaved Parmigiano Reggiano contribute crunchy, nutty layers. Finish with a drizzle of balsamic glaze for a balanced, festive dish.
What You Need for Roasted Brussels Sprouts with Grapes and Bacon
- Brussels sprouts: Use fresh, whole sprouts for best color and texture. Choose deep green, firm heads without soft spots. Avoid frozen sprouts here — they release water when thawed and won’t caramelize properly.
- California grapes: Red grapes add a juicy, sweet contrast that complements the slightly bitter sprouts and cuts through the richness of bacon. Keep them whole so they burst with flavor while roasting.
- Bacon: Thick-cut smoked bacon gives the dish its savory backbone. Substitute turkey bacon for a pork-free option or omit entirely; if you skip bacon, add a little extra olive oil or a pinch of smoked paprika to bring smoky notes.
- Pecans: Roughly chopped pecans add crunch and a toasty flavor. Walnuts, almonds, or even sunflower seeds are good substitutions if needed.
- Parmigiano Reggiano: Shaved Parmigiano adds salty, nutty richness. It’s optional but pairs beautifully with roasted grapes.
- Balsamic glaze: A syrupy balsamic glaze ties the dish together with tangy sweetness. You can buy a ready-made glaze or reduce balsamic vinegar over medium-low heat until syrupy and store it in the fridge for up to two weeks.
Brussels Sprouts Substitutions
If you don’t have Brussels sprouts or prefer another vegetable, try asparagus, green beans, broccoli, or cauliflower florets. The same roasting approach and flavor pairings work well; adjust cooking times and quantities as needed to suit the chosen vegetable.
For Best Results
Follow these tips for perfectly roasted sprouts:
- Roast the sprouts cut-side down and undisturbed to maximize browning and caramelization. You can line the pan with parchment for easier cleanup, though roasting directly on the sheet pan will deliver a stronger char.
- Keep grapes whole to prevent extra moisture from being released; whole grapes give a satisfying burst of juiciness without compromising crispness.
Roasted Brussels Sprouts with California Grapes and Bacon
A simple, flavorful side of caramelized Brussels sprouts accented by sweet grapes, crispy bacon, toasted pecans and shaved Parmigiano.
Prep Time: 10
Cook Time: 30
Total Time: 40
Servings: 6 servings
Ingredients
- 2 pounds Brussels sprouts, sliced in half and stems trimmed
- 1 cup Red California grapes
- 4 strips thick-cut bacon, thinly sliced
- 1 tablespoon extra-virgin olive oil
- 1/2 teaspoon kosher salt
- 1/4 teaspoon freshly-cracked black pepper
- 1/3 cup roughly chopped raw pecans, unsalted; substitute walnuts
- 1/4 cup thinly shaved Parmigiano Reggiano, plus more as desired
- 2 tablespoons balsamic glaze, plus more as desired
Instructions
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Preheat the oven to 450°F (230°C).
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Line a sheet pan with parchment. On the pan, combine the halved Brussels sprouts (cut-side down), whole grapes, sliced bacon, olive oil, salt and pepper. Toss to coat and spread into a single layer.
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Roast until the cut sides of the sprouts are well browned and caramelized, about 20–25 minutes. Scatter the pecans over the pan and return to the oven for 5–6 minutes to toast the nuts and finish the bacon.
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Transfer to a serving platter, top with shaved Parmigiano Reggiano and drizzle with balsamic glaze. Serve immediately for best texture and flavor.
Video
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