Roasted Brussels Sprouts with Grapes


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.


Roasted Brussels Sprouts with Grapes

Rated 5 out of 5
Prep Time: 20 minutes Cook Time: 30-40 minutes
Yield:4 servings


Brussels Sprouts

1/2 cup whole red or black grapes

1 large shallot, thinly sliced

1 teaspoon + 2 tablespoons + 1 teaspoon olive oil, divided

1/2 cup pecans, very roughly chopped

1/2 lb. Brussels sprouts, trimmed and halved

1 tablespoon vegan butter

1-2 tablespoons balsamic vinegar, to taste

Black Pepper essential oil (labeled for dietary use)


Vegan Parmesan

3 tablespoons hemp seeds

3 tablespoons nutritional yeast

1 tablespoon olive oil


  1. Preheat oven to 375°F.
  2. On a small rimmed baking sheet, toss the grapes and sliced shallots with 1 teaspoon olive oil. Sprinkle with salt. Roast for 20 minutes, stirring once or twice throughout cooking.
  3. Add the pecans to another small rimmed baking sheet. Put them in the oven with the grapes and shallots for their last 10 minutes of roasting to toast the pecans.
  4. Preheat a 12-inch cast-iron skillet over medium-low heat on the stove for 5 minutes. Once warm, add 2 tablespoons olive oil and heat until hot. Add the Brussels sprouts to the pan, cut side down, in a single layer. Increase the heat to medium/medium-high and let the sprouts cook, without stirring them, for 7 minutes. You are looking for a nice, deep brown char on them. After 7 minutes, give them a stir, add butter, season with salt, and cook for 3-4 more minutes, stirring often, to caramelize the other sides of the sprouts.
  5. Make vegan Parmesan topping by mixing all ingredients listed until crumbly.
  6. Turn off heat, add balsamic vinegar, and toss to coat. Add grapes, shallots, toasted pecans and vegan parmesan to the skillet, and toss to combine. Stir in black pepper essential oil, one drop at a time, tasting after each drop. Serve hot.

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Mediterranean Vegetable Kebabs


Polenta Two Ways

Restaurant quality side dish!!

Rated 5 out of 5
September 1, 2020

No boring Brussel Sprouts here!! With his first bite, my husband was impressed; “This is good! This is REALLY good!” After a few more bites he asked, “Where did you get this recipe??” LKE for the win! Combining ingredients that seemingly don’t match but come together to make a tasty dish with crunch and flavor and plenty of protein. I was confused about the olive oil listed under the Brussels; I didn’t see where the last teaspoon was added. Thinking that might be the olive oil in the vegan parm, I used 1 tsp (rather than 1 TBS), and the parm turned out perfect. Will definitely be making this recipe again!!