If you haven’t already figured it out, I’m starting to post recipes to get your collection started for the upcoming holidays. And if you didn’t already know, I LOVE!LOVE!LOVE Brussels sprouts. This one is a gorgeous mix of Brassica (the major vegetable family to which Brussels sprouts belong), grapes (for a bit of tart sweetness), and pumpkin seeds (because, well, you know). Think of me when you make these.
1 lb. (approx 4 cups) Brussels sprouts, trimmed and sliced in half
4 cups red grapes (seedless)
2 Tbsp. (6 tsp.) olive oil
2 Tbsp. stone-ground mustard
2 Tbsp. lemon juice
1/4 cup raw pumpkin seeds
- Preheat oven to 425F. Place grapes in a large cookie sheet with raised sides, and place Brussels sprouts in a separate similar pan.
- Drizzle each pan with 1 1/2 tsp. olive oil, sprinkle with a bit of salt and black pepper, toss well, place on separate oven racks, and roast 20 minutes until grapes are softening and Brussels sprouts are brown and tender. Stir once halfway through cooking. Then transfer grapes and Brussels sprouts to a medium-large serving bowl.
- Prepare the dressing by whisking together the mustard, lemon juice, and remaining olive oil. Add to the serving bowl, along with half the pumpkin seeds, and mix well.
- Sprinkle with remaining pumpkin seeds, and serve. Serves 4-8, depending on how much your guests like Brussels sprouts.