Recipe: Roasted Brussels Sprouts and Red Grapes with Blue Cheese and Walnuts

September 27th was the kick off to Epcot Food and Wine Festival and I am happy to say that I was the first person to be on stage and headline the festival in a “Kitchen Memories” dinner. This veggie recipe accompanies the main ribs course of my menu for 4-6 people.

I’ll be at the Taste of Atlanta food event from October 25th – come along and check it out!

Savory Short Ribs Served Over White Bean Veggie Mash-up accompanied by Roasted Brussels Sprouts and Concord Grapes with Blue Cheese and Walnuts

Roasted Brussels Sprouts and Red Grapes with Blue Cheese and Walnuts

Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Serves: 4


12 ounces Brussels sprouts (about 8 cups), halved
12 ounces Red grapes
1 tablespoons grape seed oil
2 tablespoons fresh thyme, de-stemmed and chopped
To taste, coarse salt and freshly ground pepper
2 teaspoons balsamic vinegar
¼ cup walnuts, toasted and coarsely chopped
2 ounces blue cheese, crumbled


Heat oven to 450° F. On two rimmed baking sheets, toss Brussels sprouts and grapes with oil and thyme. Season with salt and pepper. Roast, until caramelized and tender, about 20 minutes.

Drizzle each tray with 1 teaspoon vinegar then scoop Brussels sprouts into serving dish. Toss in walnuts and crumbled blue cheese. Serve along side your favorite Fall dishes.

Rad Tip for Toasting Walnuts: Preheat oven to 350° F. Place the walnuts in one layer on a rimmed baking sheet. Roast for 10 to 12 minutes, or until lightly browned and fragrant. Check often as nuts can burn quickly.


Serve on a 10-12-inch round with a dinner fork and knife.

Join Emily at Taste of Atlanta on October 25 – 27th, 2013. Taste of Atlanta is “a food lover’s dream festival that attracts thousands of people every year to enjoy the culinary creations from some of the best restaurants in Atlanta.” Emily Ellyn will offer patrons a unique and enriching opportunity to learn how to create delicious dishes in their own kitchen.

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