Brussels sprouts are often considered an acquired taste. I for one really like brussels sprouts, and thankfully my family also loves brussels sprouts. Fried brussels sprouts had become a go-to dish that I order at restaurants. It’s easy to make them at home, too. The easiest way to prepare them at home is to roast them in the oven. They become tender, the exterior becomes crispy, and all you need is some simple seasoning.
Did you know brussels sprouts and kale, as well as cauliflower and broccoli and gai lan, come from the same wild cabbage family?
The other day I got some Chilean grapes. Their skin wasn’t too thick and the grapes had a lot of flavour, mostly sweet with just a hint of acidity and tannin. I was looking up savoury recipes to prepare grapes, and I came across a roasted grapes and brussels sprouts recipe. What a clever idea! I kept on reading a number of similar recipes and adapted to create the following, with an Asian twist by adding Chinese sausage.
Fun fact: Grapes are a rich, natural source of polyphenols, which protect the health and function of our cells. They are also a good source of vitamin K, copper, and many of the B vitamins.
Ingredients
- 1lb Brussels sprouts, halved, or quartered if large
- 1/2lb Seedless Grapes (I used Chilean black seedless table grapes)
- 30g Chinese Sausage
- 2 tablespoons Olive Oil
- 2 teaspoons Balsamic Vinegar
- 2 teaspoons Dried Thyme
- 1 teaspoon Garlic Powder
- 1/2 teaspoon Hungarian Paprika
- Coarse salt and freshly ground pepper
- 1/2 cup toasted cashews
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