Balsamic Roasted Purple Brussels Sprouts with Grapes & Chestnuts

Elevate your fall table with this vibrant roasted dish combining purple Brussels sprouts, sweet grapes, and earthy chestnuts.

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Our own summary of the original by Amy (Savory Moments) — the full post and photos live at savorymomentsblog.com.

This unique roasted vegetable dish features purple Brussels sprouts, red grapes, and chestnuts tossed in balsamic vinegar and roasted until tender. The grapes add sweetness while chestnuts bring a nutty texture, making it a perfect side for autumn meals. Quick to prepare and full of color, it's sure to impress guests.

Ingredients

1 tablespoon olive oil

1 small shallot, minced

1/3 cup water

1 lb. purple Brussels sprouts, trimmed and halved lengthwise

salt and freshly ground black pepper, to taste

1 tablespoon Balsamic vinegar

1 heaped cup seedless red grapes

1 package (6.5 oz.) peeled and steamed chestnuts

fresh minced parsley, for garnish

Directions

Rinse the purple Brussels sprouts, discard any tough or dirty outer leaves, then slice each in half lengthwise.

Warm the olive oil in a large cast iron skillet (around 10 inches) over medium heat. Add the minced shallot and sauté, stirring often, until softened. Toss in the halved Brussels sprouts and the water. Bring to a boil, then reduce to a simmer and cook for 5 to 7 minutes, until the sprouts are nearly fork-tender and the liquid has evaporated.

Meanwhile, preheat your oven to 425°F. Once the water has cooked off, season the sprouts with a generous pinch of salt, a few grinds of black pepper, and the balsamic vinegar. Stir well.

Mix in the red grapes, then transfer the skillet to the oven and roast for 5 minutes. Remove the skillet, stir in the chestnuts, and return to the oven for an additional 5 minutes, or until the Brussels sprouts are golden brown and tender, and the grapes and chestnuts are heated through.

Taste and adjust seasoning with more salt and pepper as desired. Garnish with fresh minced parsley before serving.