By Grocery List Plus Editorial Staff | Published on June 4, 2026
Serves 4
215 cal · 35 min
Roasted Brussels Sprouts and Grapes
Recipe GLPR2771e1f703c07c
Brussels sprouts and grapes roasted until caramelized, then finished under the broiler with a savory soy-balsamic glaze. This sophisticated side dish features tender, sweet roasted grapes that complement earthy brussels sprouts perfectly.
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Ingredients
1 pound Brussels sprouts, halved
3 tablespoons olive oil, divided
1/2 pound seedless red grapes, halved
2 tablespoons soy sauce
1 tablespoon balsamic vinegar
Freshly ground black pepper to taste
Directions
Preheat your oven to 400°F (200°C). On a large baking sheet, combine the halved brussels sprouts and halved grapes. Drizzle with 2 tablespoons of the olive oil and toss until all pieces are evenly coated. Season lightly with freshly ground black pepper.
Roast in the preheated oven for 20 minutes, stirring halfway through to ensure even cooking. The brussels sprouts should be tender when pierced with a fork and the outer leaves should begin to brown.
While the vegetables roast, prepare the glaze. In a small bowl, whisk together the remaining 1 tablespoon olive oil, soy sauce, and balsamic vinegar until well combined.
Remove the baking sheet from the oven. Drizzle the soy-balsamic glaze evenly over the roasted brussels sprouts and grapes, tossing gently to coat everything.
Move the baking sheet to the top oven rack and switch the oven to broil setting. Cook for 3 minutes, watching constantly, until the glaze bubbles and caramelizes. Be vigilant to prevent burning. Remove from the oven and serve immediately while warm.
Comments
Every ingredient is a standard stock item at any Charlotte grocer—brussels sprouts are reliable year-round, red grapes are always in produce, and pantry staples like soy sauce and balsamic vinegar are everywhere. At roughly 60–70 cents per serving for the produce and oil, this is genuinely cheap. The stated time is honest: prep runs 5–8 minutes, roasting takes 25–30 minutes at 400°F with a stir halfway through. It's a low-fuss side dish that reheats well and works for weeknight family meals, though it won't anchor a dinner on its own and works better as part of a larger spread rather than a standalone protein-centered meal.
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