Ingredients
4
4 servings
- •1 tablespoon olive oil
- •1 pound Brussels sprouts, halved
- •2 cups red seedless grapes
- •1 teaspoon minced garlic
- •2 fresh rosemary sprigs
- •lemon wedges for serving
- •0.25 teaspoon kosher salt
- •0.25 teaspoon black pepper
Instructions
- Preheat the oven to 400 degrees F (200 degrees C).
- Heat oil in a very large oven-safe skillet over high heat until shimmering. Arrange Brussels sprouts cut sides down in the skillet. Cook until cut sides are browned, 2 to 3 minutes. Stir in grapes and garlic. Top with rosemary sprigs.
- Roast in the preheated oven until sprouts are tender, about 15 minutes.
- Season with salt and black pepper. Squeeze lemon wedges over sprouts. If desired, remove rosemary before serving. Garnish with additional pepper.
Nutritional Facts
Per 4 servings
- Calories: 81
- Carbohydrate: 11g
- Fat: 4g
- Fiber: 4g
- Protein: 4g
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