If one vegetable symbolizes autumn, it’s the Brussels sprout. If one vegetable generates controversy, it’s the Brussels sprout. The prolific and humble crucifer peaks in the fall, and w…
Prepare a sweet, juicy dish with this fast and easy recipe for Balsamic Brussels Sprouts With Walnuts and Grapes. If one vegetable symbolizes autumn, it’s the Brussels sprout. If one vegetable generates controversy, it’s the Brussels sprout. The prolific and humble crucifer peaks in the fall, and when it appears on the menu, it can divide your dinner table into two camps: lovers and haters.
Enough with the polarization. In fostering a spirit of unity, this recipe will help. It employs a few simple techniques that may — just may — win over any declared sprout-hater. An important technique is to roast the sprouts. This method will soften their assertive flavor and accentuate their natural sweetness. Roasting grapes together with the sprouts will add more sweetness as their winey juices release.
While this may be sufficient to change minds, why stop there? Once the sprouts and grapes have roasted, toss them with toasted walnuts and a cooked grain, such as farro or wheatberries. You will then have a hefty, sweet-tart and nutty bowl, hearty enough to satisfy meat eaters and vegetarians alike, that brims with the season’s finest ingredients and happens to include Brussels sprouts. Let’s hope that this will be enough to satisfy all the lovers and haters at your table.
Note: When making the balsamic glaze, use an inexpensive balsamic vinegar. Save your pricey, fancy vinegar for special use.Combine the balsamic vinegar and garlic in a small saucepan. Bring to a boil and simmer until thickened and reduced by half, 12 to 15 minutes. Discard the garlic clove and add 1/4 teaspoon kosher salt.Toss the Brussels sprouts, grapes, thyme, rosemary and oil in a large bowl. Spread on a rimmed baking sheet and season with salt and black pepper.
Remove from the oven and discard the thyme and rosemary sprigs. Transfer to a serving bowl. Add the farro and walnuts and stir to combine. Drizzle the remaining glaze on top, stir and taste for seasoning. Serve warm.Ask Amy: If I were a mouse, I'd be applauding my husband. I am not a mouse.
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