September 17, 2021

Balsamic roasted purple Brussels sprouts with grapes and chestnuts

Skillet of Brussels with grapes and chestnuts.

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.

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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.

Slicing purple Brussels sprouts.

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! 

This side dish is lovely for Thanksgiving, or any time in the autumn and winter. You can use regular green Brussels sprouts as well.

Stirring finished Balsamic roasted purple Brussels sprouts with grapes and chestnuts.
Yield: 4 servings
Author: Amy (Savory Moments)
Balsamic Roasted Purple Brussels Sprouts with Grapes & Chestnuts

Balsamic Roasted Purple Brussels Sprouts with Grapes & Chestnuts

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.

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

  1. Wash and clean (remove any tough or dirty outer leaves) the Brussels sprouts and halve lengthwise.
  2. 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.
  3. 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.
  4. 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.
  5. 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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Finished Balsamic roasted purple Brussels sprouts with grapes and chestnuts.

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

Breakfast and Baked Goods

Side Dishes

Main Dishes

Desserts

17 comments:

  1. Purple colour is just so beautiful. This looks like a perfect Fall side dish, Amy.

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  2. I didn't know purple Brussels was a thing! How fun!

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  3. Just what I need, another Brussels Sprouts recipe YUMMY

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  4. So bored with my regular side dishes, cannot wait to give this a try!

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  5. What great colors and flavors in this side dish. Must give it a try.

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  6. Such great flavors paired together.

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  7. This is the perfect fall side dish, those colors and flavors!

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  8. Look so good--I son have to try roast chestnuts with veggies!

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  9. I think roasting brings out the best in brussels sprouts. they sound delicious.

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  10. The grapes gave these Brussel sprouts a great sweet flavor! The seasonings and everything else tossed in just made it perfect!

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  11. I love roast Brussels sprouts! And this is such a nice fall meal -- great flavor. Great recipe, too -- thanks.

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  12. Purple brussels sprouts are so cool! This was a great way to use them!

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  13. This looks so good and love the pairing of the veggies. It sounds delicious!

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  14. What an interesting and delightful combination of ingredients. I love balsamic with Brussel sprouts, but would never have thought to add grapes. Great dish!

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  15. I love all the flavors in this dish! I have not cooked grapes before. I need to try that.

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  16. What a great fall side dish. Loving all the flavors.

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