Skillet of Brussels with grapes and chestnuts.

Roasted purple Brussels sprouts are paired with sweet, juicy grapes and chestnuts for a colorful and delicious autumn side dish. It's perfect along with roasted chicken, turkey, and much more and adds a lovely colorful to your fall dinners.

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Just like many other vegetables like cabbage, beans, cauliflower, etc. Brussels sprouts come in purple! They are so lovely and really add a pop of color to your dinner.

Purple Brussels sprouts are new to me and I was excited to see a bag of them from Melissa's Produce. One thing I really enjoy about them is that they retain their purple color after being cooked.

I was also excited to find some grapes and peeled and streamed chestnuts and really thought they'd all go together in a autumn side dish. Sweet red seedless grapes add a nice punch of sweetness to this dish and a terrific fall flavor.

Peeled and steamed chestnuts are something I love to use in dishes through the fall and the holidays. They are terrific with vegetables or in stuffings and dressings. They really go well in this side dish and I frequently pair them with Brussels sprouts.

The balsamic vinegar really brings everything together and is a nice compliment to the grapes. Roasting the Brussels sprouts gets them all golden and sticky from the balsamic and grapes. This is a side dish to make for those who claim to not like Brussels sprouts!

This side dish is lovely for Thanksgiving, or any time in the autumn and winter. You can use regular green Brussels sprouts as well.

Stirring finished Balsamic roasted purple Brussels sprouts with grapes and chestnuts.

Yield: 4 servings

Author: Amy (Savory Moments)

Balsamic Roasted Purple Brussels Sprouts with Grapes & Chestnuts

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

Instructions

Wash and clean (remove any tough or dirty outer leaves) the Brussels sprouts and halve lengthwise.
In a large (about 10-inch) cast iron skillet add the olive oil and heat over medium. Stir in the shallot and cook, stirring often, until soft. Then stir in the Brussels and water. Bring to a boil and then simmer the Brussels in the water for about 5-7 minutes, until they are just about fork tender and the water is evaporated.
While they are heating, preheat the oven to 425 degrees. When the water has evaporated, give the Brussels a stir with a good pinch of salt and a few grinds of black pepper and the balsamic vinegar.
Stir in the grapes and place in the oven for about 5 minutes. Stir and add the chestnuts. Return to the oven and let roast for another 5 minutes, or until the Brussels are golden and fork tender and the grapes and chestnuts are hot.
Season with salt and pepper, if needed and top with fresh parsley, for serving.