Open Arms of Minnesota

Weekly Recipe #153: Roasted Brussels Sprouts with Grapes and Pecans

By Kelsey Johnson, University of Minnesota Medical Center, Fairview Dietetic Intern
Photo Credit - Stacy Spensley/Flickr
Photo Credit – Stacy Spensley/Flickr

February is National American Heart Month and there is no better way to celebrate than to treat your heart to some delicious and heart healthy meals. It is the perfect time to spice up the winter months and add some color to your plate! The beautiful green Brussels sprouts are complimented by a pop of red grapes in a dish the whole family will enjoy. Satisfy your taste buds and your heart with this delicious and nutrient packed recipe!

Brussels sprouts are known as one of the cruciferous vegetables or “super veggies.” These vegetables are packed with phytochemicals, vitamins, minerals, and fiber that help lower cholesterol and triglyceride levels reduce inflammation and clotting to promote heart health.

Do a favor for your heart this month and serve up some delicious roasted Brussels sprouts!

Adapted from

(Serves 4-6)


  • 4 cups fresh Brussels sprouts, halved
  • 2-3 cups red seedless grapes
  • ½ cup shelled pecans (large pieces, not diced)
  • 2 tbsp. olive oil
  • 2 tbsp fresh thyme (optional)
  • Kosher salt (to taste)
  • Fresh ground black pepper (to taste)
  • 2-3 tbsp. balsamic vinegar


  1. Preheat oven to 400°F
  2. Trim Brussels sprouts of any ends and loose leaves, then halve. Place halved sprouts along with grapes and walnuts on a rimmed baking sheet. Turn some of the cut sides down. Drizzle the olive oil every over the top, sprinkle with salt and pepper to coat.
  3. Roast for 25-30b minutes or until the sprouts are well-browned in places, the nuts are fully toasted and the grapes are darkened in color and very plump.
  4. As soon as you remove the pan from the oven drizzle the balsamic vinegar over the contents of the pan and toss to coat.
*Adaptation: Walnuts changed to pecans

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