*Vegan
I never considered serving grapes with Brussels sprouts until I tried the amazing sweet-and-savory version at Ilili in NYC—they also contained yogurt, which seems like the work of a madman. Instead, I dialed up the sweetness of the grapes with sweet potatoes and maple syrup to give it a Japanese flavor profile.
1 pound Brussels sprouts, stems trimmed, tough outer leaves removed, halved lengthwise
1 sweet potato, cut into half-moons (Yams work, too. I bet you couldn’t tell the difference with a gun to your head.)
¼ cup tamari (or soy sauce)
¼ cup sesame oil
1 tablespoon maple syrup
¼ cup rice vinegar
2 cups red seedless grapes, halved
½ cup roasted peanuts
1. Preheat the oven to 400°F. Line a baking sheet with parchment paper.
2. Put the Brussels sprouts and sweet potatoes in a large bowl.
3. In a small bowl, whisk together the tamari, sesame oil, maple syrup, and rice vinegar. Pour the mixture over the sprouts and potatoes, making sure to coat them evenly.
4. Arrange the sprouts, cut side down, and the sweet potato half-moons on the lined sheet. Pour any leftover dressing in the bowl over the veggies.
5. Roast in the preheated oven for 35-ish minutes; your kitchen will smell like roasted sesame. You want the sprouts to be charred and crispy and the sweet potatoes to be cooked through.
6. Place the grapes and nuts in a bowl. Add the still-hot Brussels sprouts and potatoes to the bowl. Mix it up, and you’re done.