Roasted Brussels Sprouts with Grapes and Sausage. Roasted Brussels Sprouts, Grape and Sausage Meal Prep This quick Roasted Brussels Sprouts, Grape and Sausage Meal Prep recipe is made with lean sausages, fresh brussels sprouts, and sweet, crisp grapes. Finished off with a truffle dijon dressing for a fast meal. On a large rimmed baking sheet, lay Brussels sprouts on one end, and grapes and sausage on the other.

Place halved sprouts along with grapes and walnuts on a rimmed baking sheet. Drizzle the olive oil evenly over the top, sprinkle with salt and pepper and toss to coat. On a large rimmed baking sheet, combine Brussels sprouts, sausage and salt and mix well, breaking up clumps of sausage. You can cook Roasted Brussels Sprouts with Grapes and Sausage using 6 ingredients and 3 steps. Here is how you cook it.

Ingredients of Roasted Brussels Sprouts with Grapes and Sausage

1. You need 1 lb of Brussels sprouts, trimmed and halved (about 4 cups).
2. Prepare 4 cups of red seedless grapes.
3. You need 8 oz of smoked sausage, sliced in 1/2” rounds.
4. Prepare 2 tbsp of olive oil.
5. Prepare 3 tbsp of Dijon mustard.
6. It's 2 tbsp of lemon juice.

Transfer to a bowl and top with pecans and herbs. Roasted Brussels sprouts and sausage is a great keto side dish or meal. It is easy to make on a sheet pan and great for a weeknight dinner. Then toss the halved Brussels sprouts and grapes with a little olive oil, salt, and pepper.

Roasted Brussels Sprouts with Grapes and Sausage instructions

1. Preheat oven to 425. Place Brussels sprouts and sausage in a 15 x 10 shallow pan. Place grapes in another shallow pan. Drizzle each pan with 1 tbsp olive oil. And sprinkle with salt and pepper. Toss to coat..
2. Place Brussels and sausage pan on top rack and cook for 10 minutes. Carefully remove pan and stir. Return pan to top rack. Place grapes pan on bottom rack and cook both pans for 10 minutes until grapes are softened and Brussels sprouts are browned..
3. While the pans are in the oven, whisk together mustard and lemon juice. Transfer grapes and Brussels mixture to a large serving bowl. Add desired amount of pan drippings (I use all dripping from the sausage pan and a splash from the grapes), and the mustard mixture. Toss and serve..

After removing the baking sheet from the oven, drizzle the balsamic vinegar on top and serve. Add the sausage, shallots, remaining salt, pepper, and butter to the same pan. Add the Brussels sprouts and the vinegar to the pan and toss together. On a large rimmed baking sheet, toss the Brussels sprouts and grapes with the oil, garlic, thyme, ½ teaspoon salt, and ¼ teaspoon pepper. Arrange cut-side down next to the Brussels sprouts on the baking sheet.