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🍽️ Roasted Brussels Sprouts with Grapes and Nuts

285 kcal · 30 min · 4 servings

Ingredients

• 800 g Brussels sprouts
• salt
• 2 onions
• pepper
• 2 tbsp olive oil
• 250 g red seedless grapes
• 4 tbsp walnut kernels (15 g each)
• 3 tbsp pomegranate seeds (15 g each)

Instructions

1. 1. Remove the outer leaves from the Brussels sprouts and wash them thoroughly.
2. 2. Cut a small cross into the hard bottom part (stem base).
3. 3. Boil the Brussels sprouts for about 5 minutes in boiling water with some salt.
4. 4. Remove them from the water and rinse them briefly with cold water so they don't continue cooking.
5. 5. Let the Brussels sprouts drain well.
6. 6. Peel the onions and cut them into small cubes.
7. 7. Place the Brussels sprouts and onion cubes on a baking sheet.
8. 8. Season everything with salt and pepper.
9. 9. Drizzle the vegetables with oil.
10. 10. Bake the vegetables in the preheated oven at 200 degrees Celsius (180 degrees Celsius with fan; Gas Mark 3) for about 10 minutes.
11. 11. Wash the grapes.
12. 12. Remove any rotten or unripe berries.
13. 13. Pat the grapes dry.
14. 14. After the 10 minutes, mix the grapes with the vegetables on the baking sheet.
15. 15. Add 2 to 3 tablespoons of water.
16. 16. Bake everything for another 10 minutes in the oven until done.
17. 17. Chop the walnuts roughly.
18. 18. Serve the finished Brussels sprouts from the baking sheet.
19. 19. Sprinkle the dish with the walnuts and pomegranate seeds.

Nutrition per serving

• kcal: 285
• Protein: 12 g · Fett/Fat: 17 g · Carbs: 21 g