The idea of combining Brussels sprouts and grapes causes nothing but mistrust.
But thirty minutes after the start of cooking, you will inhale the sweet and fresh aroma emanating from the baked head of cabbage and bright grapes and realize that doubts were in vain. Pour cabbage, grapes and nuts onto the fork right away – the three main components of this dish. Try it all together – here it is – harmony.
We know that frozen Brussels sprouts are much easier to find than fresh. Nevertheless, find the strength in yourself and try to get fresh – the taste is not so different from the frozen one, but the texture! The texture is completely different.
You need walnuts in halves – not crushed. If you use chopped nuts, they will be lost in the total mass of flavors, you will hardly notice them.
- 700 gr brussels sprouts
- 2-3 handfuls of red grapes (seedless)
- 1/2 cup walnut halves
- 60 ml olive oil
- salt and freshly ground black pepper to taste
- 2-3 tablespoons of balsamic vinegar
Preheat the oven to 200 degrees. Cut brisket cabbage into halves. Separate the grapes from the branches. Put cabbage and grapes on a baking sheet, sprinkle with walnuts on top. Pour olive oil, sprinkle with salt and pepper. Bake for 30-35 minutes, approximately during this time the cabbage will bake well, the nuts will be completely fried and the grapes will acquire a special basement flavor.
As soon as you remove the pan from the oven, sprinkle the dish with balsamic vinegar, mix lightly and transfer to the dish, sprinkled with coarse sea salt on top.