Balsamic roasted purple Brussels sprouts 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.

Shredded brussels sprouts with chestnuts and pomegranate

Around here, we love our Brussels sprouts. I made this dish as a side for Thanksgiving dinner this year. Some people (like my mom and grandma) were a bit skeptical about the idea of shredding brussels sprouts, but I proved them wrong. 

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While shredding may take some time on the front end, it allows them to cook up in a snap. This was the only part of the main meal at Thanksgiving that was completely gone after dinner. My husband requested to have it again soon -- so we did. I think this dish would be great for the holidays because of its green and red colors, plus chestnuts always feel festive to me. You can find them already roasted and shelled this time of year, usually in the produce section.

Seeing that my husband just brought home two large stalks full of brussels sprouts from his dad's garden this weekend, I am sure this dish will be making its way onto our table a couple more times this season. This recipe will make a side dish for about four people.