This recipe for Roasted Brussels Sprouts with Grapes sounds bizarre. With Brussels sprouts, grapes and shallot, it sounds like a science experiment rather than a dish. But the sweetness of the grapes, the crunchy, fattiness of the pecans and the crispiness of the sprouts all meld together beautifully. I love to cook with essential oils. Be careful when cooking with black pepper essential oil, as a little bit goes a very long way.
This is one of my favorite dishes because it can be the main character of a meal, or it works nicely as a side dish as well. Because it is soy and nightshade free, it can be enjoyed by even those who choose to avoid soy products or are sensitive to nightshades. You can easily make substitutions according to your taste or if you need to avoid nuts.
Brussels Sprouts low calorie and loaded with nutrients, such as fiber, Vitamin K, C, A, folate, and manganese. Because they are high in fiber, they improve gut health and keep things moving. Additionally, the fiber aids in the regulation of blood sugar and may even help to prevent diabetes. They are also high in antioxidants. One study found that cruciferous vegetables such as Brussels sprouts may result in a decreased cancer risk. Thankfully, there are hundreds of ways to prepare these delicious little cabbages.
Red Grapes also contain powerful antioxidants, known as polyphenols. One of these, found in the skins of the grapes, is resveratrol. Grapes are also high in fiber, adding to the benefits of eating a fiber-rich diet.
Make it a Meal
This dish is an excellent compliment – or even a topping – for Polenta.