Roasted Brussels Sprouts with Red Grapes, Walnuts & Balsamic Glaze
These Roasted Brussels Sprouts are a sweet-and-savoury side dish packed with flavour and nutrition. The caramelized Brussels sprouts, juicy grapes, and crunchy walnuts are brought together with a tangy balsamic drizzle, making this gluten-free, heart-healthy, and Mediterranean-friendly dish perfect for any occasion.
Why Diabetes Friendly?
- High in Fibre: Brussels sprouts, grapes, and walnuts all contain fibre, which helps slow sugar absorption and stabilize blood sugar.
- Healthy Fats: Walnuts and olive oil provide heart-healthy monounsaturated and polyunsaturated fats that improve insulin sensitivity.
- Balanced Sweetness: Red grapes and honey add natural sweetness in moderation, without causing major blood sugar spikes.
- Low-Glycemic Ingredients: Brussels sprouts, walnuts, and balsamic vinegar have a low glycemic index, making them ideal for blood sugar management.
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Equipment
- Baking sheet
- Small pan
Ingredients
- Brussels sprouts (trimmed and halved) 1 ½ cup
- red grapes (seedless, halved) ½ cup
- olive oil 2 tsp
- salt ¼ tsp
- pepper (ground) ¼ tsp
- garlic powder ¼ tsp
- walnuts (chopped) 2 tbsp
- balsamic vinegar 1 tsp
- Dijon mustard ½ tsp
- honey ½ tsp
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Cooking Tips
- For Extra Crispiness: Roast Brussels sprouts cut-side down to maximize caramelization.
- Nut-Free Option: Swap walnuts for toasted pumpkin seeds or sunflower seeds.
- Vegan Alternative: Use maple syrup instead of honey.
- Extra Flavour Boost: Add crumbled feta or goat cheese after roasting for a creamy contrast.
- Storage Tip: Store leftovers in an airtight container in the fridge for up to 3 days; reheat in the oven for the best texture.
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Instructions
- Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
- In a bowl, toss the Brussels sprouts and grapes with olive oil, salt, pepper, and garlic powder. Spread them evenly on the baking sheet.1 ½ cup Brussels sprouts, ½ cup red grapes, 2 tsp olive oil, ¼ tsp salt, ¼ tsp pepper, ¼ tsp garlic powder
- Roast for 20 minutes, stirring halfway through.
- While roasting, toast the walnuts in a dry pan over medium heat for 2-3 minutes until fragrant. Set aside.2 tbsp walnuts
- In a small bowl, whisk together balsamic vinegar, Dijon mustard, and honey.1 tsp balsamic vinegar, ½ tsp Dijon mustard, ½ tsp honey
- After 20 minutes of roasting, sprinkle the toasted walnuts over the Brussels sprouts and grapes, then drizzle with the balsamic mixture. Toss gently and return to the oven for 5 more minutes.
- Remove from the oven and serve warm.
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FAQ
- Can I use frozen Brussels sprouts?
Yes, but thaw and pat them dry before roasting to avoid excess moisture. - Can I make this ahead of time?
Yes! Roast the Brussels sprouts and grapes in advance, then reheat and add the walnuts and balsamic glaze just before serving. - What can I serve this with?
This dish pairs well with roasted chicken, salmon, quinoa, or as part of a holiday spread. - How can I make this sweeter or more tangy?
Add extra grapes for sweetness or increase the balsamic vinegar for more tang.
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Nutrition
Per serving
Calories: 165.3kcal
Carbohydrates: 16.5g
Fiber: 3.7g
Sugar: 9.4g
Fat: 10.8g
Saturated Fat: 1.2g
Trans Fat:
Protein: 4.2g
Nutrition Facts
Roasted Brussels Sprouts with Red Grapes, Walnuts & Balsamic Glaze
Serving Size
1 cup
Amount per Serving
Calories
165.3
% Daily Value*
Fat
10.8
g
17
%
Saturated Fat
1.2
g
8
%
Sodium
322.9
mg
14
%
Potassium
386.4
mg
11
%
Carbohydrates
16.5
g
6
%
Fiber
3.7
g
15
%
Sugar
9.4
g
10
%
Protein
4.2
g
8
%
Vitamin C
57.5
mg
70
%
Calcium
44.5
mg
4
%
Iron
1.5
mg
8
%
Magnesium
35.3
mg
9
%
Zinc
0.6
mg
4
%
* Percent Daily Values are based on a 2000 calorie diet.
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