Roasted purple Brussels sprouts are paired with sweet, juicy grapes and chestnuts for a colorful and delicious autumn side dish. It's perfect along with roasted chicken, turkey, and much more and adds a lovely colorful to your fall dinners.

Disclosure: This recipe is part of #FallFlavors week. I was provided products from sponsors to assist in recipe development. As always, all opinions are my own.

This is the last recipe I'm sharing for this year's #FallFlavors event. I hope you've enjoyed all these delicious fall-inspired recipes this week and don't forget to check out more at the bottom of this post and enter for your chance to win a prize from one of our sponsors.

Just like many other vegetables like cabbage, beans, cauliflower, etc. Brussels sprouts come in purple! They are so lovely and really add a pop of color to your dinner. Purple Brussels sprouts are new to me and I was excited to see a bag of them from Melissa's Produce. One thing I really enjoy about them is that they retain their purple color after being cooked.

I was also excited to find some grapes and peeled and streamed chestnuts and really thought they'd all go together in a autumn side dish. Sweet red seedless grapes add a nice punch of sweetness to this dish and a terrific fall flavor.

Peeled and steamed chestnuts are something I love to use in dishes through the fall and the holidays. They are terrific with vegetables or in stuffings and dressings. They really go well in this side dish and I frequently pair them with Brussels sprouts.

The balsamic vinegar really brings everything together and is a nice compliment to the grapes. Roasting the Brussels sprouts gets them all golden and sticky from the balsamic and grapes. This is a side dish to make for those who claim to not like Brussels sprouts!

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Yield: 4 servings

Author: Amy (Savory Moments)

Balsamic Roasted Purple Brussels Sprouts with Grapes & Chestnuts

Ingredients

1 tablespoon olive oil
1 small shallot, minced
1/3 cup water
1 lb. purple Brussels sprouts, trimmed and halved lengthwise
salt and freshly ground black pepper, to taste
1 tablespoon Balsamic vinegar
1 heaped cup seedless red grapes
1 package (6.5 oz.) peeled and steamed chestnuts
fresh minced parsley, for garnish

Instructions

Wash and clean (remove any tough or dirty outer leaves) the Brussels sprouts and halve lengthwise.
In a large (about 10-inch) cast iron skillet add the olive oil and heat over medium. Stir in the shallot and cook, stirring often, until soft. Then stir in the Brussels and water. Bring to a boil and then simmer the Brussels in the water for about 5-7 minutes, until they are just about fork tender and the water is evaporated.
While they are heating, preheat the oven to 425 degrees. When the water has evaporated, give the Brussels a stir with a good pinch of salt and a few grinds of black pepper and the balsamic vinegar.
Stir in the grapes and place in the oven for about 5 minutes. Stir and add the chestnuts. Return to the oven and let roast for another 5 minutes, or until the Brussels are golden and fork tender and the grapes and chestnuts are hot.
Season with salt and pepper, if needed and top with fresh parsley, for serving.

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I hope you give these Brussels sprouts a try! Let me know in the comments below.

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Check out these other fall side dish recipes:

Roasted Smoked Paprika Delicata Squash Sticks

Garlic & Thyme Smashed Sunchokes

Smoky Lemon Maple Glazed Sweet Potatoes

Baked Sweet Potato Fries w/ Creamy Maple Mustard Dipping Sauce

More #FallFlavors Recipes Below:

Beverages

Apple Cider Milk Tea With Boba And Caramel Apple from Magical Ingredients
Apple Cider Old Fashioned from Books n' Cooks

Breakfast and Baked Goods

Apple Cider Donut Muffins from Cheese Curd In Paradise
Pear and Apple Cider Scones from A Kitchen Hoor's Adventures
Spiced Pumpkin Coffee Cake from Hezzi-D's Books and Cooks

Side Dishes

Balsamic Roasted Purple Brussels Sprouts W/ Grapes & Chestnuts from Savory Moments
Cinnamon Sweet Potato Pumpkin Muffins from Blogghetti
Fall Roasted Vegetable Medley from Family Around the Table
Glazed Cippolini Onions With Rosemary from Life Love and Good Food
Sweet Potato Latkes from Take Two Tapas

Main Dishes

Apple Cider Pulled Pork With Apple Slaw from Simple and Savory
Butternut Squash Pasta Sauce from Jen around the world

Desserts

Apple Blondies from Eat Move Make
Apple Turnover from Art of Natural Living
Butterscotch Pie from Lemon Blossoms
Gf Cinnamon Graham Cracker Cupcakes from Frugal & Fit
No- Bake Pumpkin Cheesecake With Salted Caramel Glaze from West Via Midwest
Oatmeal Scotchies from Palatable Pastime
Pear Bundt Cake from The Fresh Cooky
Pear Cobbler from Fresh April Flours
Pear Crisp Ice Cream from Jolene's Recipe Journal
Pecan Butter Cookies from An Affair from the Heart
Pecan Pie Bars from Devour Dinner
Pumpkin Cupcakes from House of Nash Eats
Pumpkin Spice Sugar Cookies from SueBee Homemaker
Rosemary Pecan Shortbread With Honey-Ginger Icing from The Spiffy Cookie
Sweet Tea Panna Cotta from Karen's Kitchen Stories
Turtle Waffle Ice Cream Sandwiches from That Recipe

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Welcome to #FallFlavors where more than 25 food bloggers are sharing recipes with favorite Fall flavors. Our sponsors, Millican Pecan, Dixie Crystals, Melissa’s Produce, Taylor & Colledge, Nairn’s, and Republic of Tea, have furnished participating bloggers with complimentary product to use in their recipe creations that they will be sharing this week. These same sponsors have generously offered prizes for our giveaway so be sure to enter and share with your friends so they can enter too. Be sure to follow our Fall Flavors Pinterest account for more inspiration.

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