Pomegranate Roasted Brussels Sprouts with Red Grapes and Farro

brussels sprouts grapes tastefood

~ Brussels Sprouts, Grapes, Farro, Walnuts, Pomegranate, Balsamic ~

I know that if I told some you I would be posting 2 brussels sprouts recipes in a row, you might have unsubscribed to this blog. Hopefully you gave the last recipe a chance and were sufficiently pleased by the winning combination of bacon and pasta with the humble sprout. Maybe even a few of you were converted. If not, I have another recipe for you that might win you over. This one includes roasted grapes, farro and a shellacking of pomegranate balsamic vinegar. The sugars in the vinegar caramelize the sprouts, removing the assertive flavor that many find unpleasant, while binding the remaining ingredients in this rich and rustic side dish.

Pomegranate Roasted Brussels Sprouts and Grapes with Farro

If you can’t find pomegranate balsamic vinegar, make your own by whisking together 2 tablespoons balsamic vinegar and 2 tablespoons pomegranate molasses. Serves 4 to 6 as a side dish.

1 pound brussels sprouts, halved (or quartered if large)
1 pound seedless red grapes
2 tablespoons extra-virgin olive oil
1 teaspoon salt, plus more to taste
1/2 teaspoon freshly ground black pepper
1/4 cup pomegranate balsamic vinegar
1 cup cooked farro
1/4 cup toasted walnuts (optional)

Preheat the oven to 425°F. Toss the brussels sprouts, grapes, oil, salt, and pepper in a large bowl. Spread on a rimmed baking sheet and roast 15 minutes. Remove from the oven and drizzle the pomegranate balsamic vinegar over, stirring to coat. Return to the oven and roast until the sprouts are tender and the grapes have begun to shrivel, about 15 minutes. Transfer to a serving bowl. Add the farro and walnuts and toss to combine. Add more salt and pepper to taste. Serve warm or at room temperature.

10 thoughts on “Pomegranate Roasted Brussels Sprouts with Red Grapes and Farro

  1. Roasted Brussels sprouts are the best! The addition of grapes and faro with a “shellacking” of pomegranate balsamic vinegar is a magnificent recipe to elevate the humble sprout to fabulous!

  2. I guess I’m a novelty in that I really actually like Brussel sprouts…thanks for sharing two great sounding recipes…will have to give them a try!

  3. We eat brussels sprouts at least once a week in our house (we love them) so I decided to try a version of this recipe this weekend to accompany a flank steak and potato-leek galette.
    We didn’t have any pomegranate anything in the house, and no fruit-flavored syrups or molasses, so I used a couple tablespoons of strawberry jelly with a teaspoon or two of balsamic stirred in.
    In general, we really enjoyed this dish. The grapes I used (which were just a basic red, seedless variety) were surprisingly bitter after cooking, and felt a little out of place to my palette — I wanted sweet not bitter (which I certainly expected from the sprouts) — but everything else was wonderful. The farro (which I had a couple times and loved while in Italy but haven’t used much since then) was the real star for us. I had made it ahead of time (not having cooked with it often I didn’t know how long it would take) so I ended up toasting it in the pan I used to toast the walnuts (separately) and it, too, improved after a little re-heating.
    I’d be tempted next time to try this raisins or dried cranberries, perhaps partially re-hydrated in the pomegranate.
    Anyway, thank you for the lovely side dish recipe! We really enjoyed it!

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