Today I have a Roasted Brussels Sprouts, Grapes and Walnuts recipe for you!Were brussels sprouts your least favorite vegetable growing up? How about walnuts for a “nut?”
Were brussels sprouts your least favorite vegetable growing up? How about walnuts for a “nut?”
Neither were a huge favorite for me. As a matter of fact, I never even had brussels sprouts until I was in college. And walnuts, especially those in desserts, made me gag – literally!
Today I eat both – very frequently. I still would never put walnuts in desserts. There is something about a soft dessert mixed with a hard walnut that does not sit well with me.
Brussels Sprouts are loaded with Vitamin K, Vitamin C, Folate and Vitamin K, among many other things. They contain about 60 calories per 1 cup and approximately 4g of both fiber and protein. They are, of course, naturally gluten free.
Walnuts are loaded with omega 3 fatty acids, manganese, and copper. They contain about 163 calories per 1/4 cup, are low in carbohydrates and sugar and provide nearly 4g/protein and 2g/fiber. Walnuts are a great anti-inflammatory and have been proven to help improve blood pressure. Again, they are naturally gluten free, but with walnuts keep in mind that many times when they are not in their “raw” state, they can be coated with candy-like flavors, seasons or other things that do contain gluten. Make sure to eat them raw, roast them yourself or check the packaging!
I found 2 awesome recipes in the Whole Living magazine. I made versions of them recently, and all I can say is –> WOW! My versions are simple, easy and gluten free. Also, they are super stylish on the fall dinner menu!
Today, of course, are the Roasted Brussels Sprouts, Grapes & Walnuts! (again, these are versions; definitely not the same)
Roasted Brussels Sprouts, Grapes and Walnuts
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- 4 cups Brussels sprouts, halved
- 2 cups grapes
- 2 tbsp thyme
- 1 tbsp olive oil
- ¼ cup walnuts
- ½ tbsp apple cider vinegar
- pinch, sea salt
- pinch, pepper
- pinch, cinnamon
- Preheat the oven to 400 degrees.
- Toss together in a bowl all ingredients.
- Place entire mixture on a tinfoil rimmed baking sheet.
- Bake in the oven for about 20 minutes.
You will heal. I will help.