I recently signed up for a CSA through the Intervale in Burlington, VT and I’ve become obsessed with it! I get an assortment of vegetables each week, and also get eggs/yogurt/salad dressing OR cheese/bread/pesto along with it. Everything is organic, even the bread and yogurt, and it’s all ridiculously tasty. Since we’re getting so many different vegetables that I normally never cook, I’ve been looking all over the internet and in cookbooks for different recipes. I’ll be sharing some of my favs here!
Recipe: Roasted Brussels Sprouts & Grapes
CSA Vegetables: Brussels Sprouts, Garlic
Brussels spouts: You either love ‘em, or you hate ‘em. I happen to love them and found an amazing recipe for them a few years ago.
Fair warning: These ingredients are going to sound like the weirdest combination of all time. But hey, some of the best tasting foods are things you would have never thought to pair (I’m looking at you, Chocolate Covered Gummy Bears).
I brought this dish to Thanksgiving a few years ago and my family loved it. The sweetness of the grapes really compliments the bitterness of the Brussels sprouts, and the olive oil and garlic brings everything together. I’m salivating just thinking about it. Enjoy!
Recipe via Real Simple Magazine
- 1 ½ pounds Brussels sprouts, trimmed & halved
- 1 pound red seedless grapes, halved (recipe doesn’t call for them halved, but I like it better that way)
- 3 tablespoons olive oil
- 2 cloves garlic, sliced (I used 3)
- 1 tablespoon fresh thyme leaves
- Salt and pepper
- Heat oven to 375 degrees F. On a large rimmed baking sheet, toss the Brussels sprouts and grapes with the oil, garlic, thyme, ½ teaspoon salt, and ¼ teaspoon pepper.
- Turn the Brussels sprouts cut-side down and roast until golden brown and tender, about 20-25 minutes.