Special-Occasion Veggies
When you’re having a crowd for a holiday feast, serve veggies in their
fanciest party dresses. You’ll love these sides so much, you’ll want to
make them your mains.
Roasted Brussels Sprouts with Grapes
SERVES 8
675 g Brussels sprouts, trimmed and halved
3 tablespoons olive oil
½ teaspoon coarse salt
¼ teaspoon freshly ground black pepper
3 large shallots, sliced 5 mm thick
300 g red seedless grapes
1 tablespoon red wine vinegar
10 g unsalted roasted almonds, coarsely chopped
Preheat the oven to 220°C.
On a rimmed baking sheet, toss the Brussels sprouts with 2 tablespoons of the
olive oil, the salt, and pepper.
On a separate rimmed baking sheet, toss the shallots and grapes with the
remaining 1 tablespoon olive oil. Roast the sprouts and grapes, turning when
browned on one side (about 20 minutes for sprouts, 15 minutes for grapes), and
roast until browned all over, 25 to 35 minutes total.
Combine the vinegar with 1 tablespoon water and add to the baking sheet with
the grapes. As it steams, deglaze the pan, stirring up any browned bits from the
pan with a wooden spoon. Toss the grape mixture and sprouts together, and top
with the almonds.