Brussels Sprouts with Red & Black Grapes

There is no gray area with brussels sprouts. People love them or hate them. Luckily, I live in a house were brussels sprouts rule. The BF actually requests this cruciferous vegetable any chance he gets. 

The many health benefits of brussels sprouts are well documented. They're loaded with vitamin K (great for bone health), promote weight loss and lower cholesterol levels, are a great source of protein, and can even reduce cancer risk.

When cooking with them, can't stress this enough: buy good sprouts. They should feel firm and have tight, shiny-edged leaves. I like to buy medium-to-small ones, because I find the larger ones have a more bitter flavor (especially those gigantic, loose-leafed monstrosities). Never buy those.

Several thousand acres of sprouts are planted in coastal areas of San Mateo, Santa Cruz, and Monterey counties of California (lucky to have this level of quality available locally), which offer an ideal combination of coastal fog year-round.

Roasting brussels sprouts (in the oven) was my way of winning over skeptics (like the BF), but this recipe works whether you steam them on a stove top or use the microwave. Those of you with one oven, like me, will appreciate not having to use it for multiple dishes, especially on Thanksgiving or other holidays.

This dish is delicious alongside any meat that typically graces the holiday table: beef, turkey, ham, lamb, pork, duck or sausage (second pic).

Happy Thanksgiving!
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NOTE: I make these in the microwave for convenience, but feel free to steam the sprouts on the stove top.

Number of servings: 4 (depending on how many other side dishes you offer)

Ingredients

• 1  pound brussels sprouts, small to medium size
• ½ pound red and black seedless grapes
• 2 tablespoons butter
• Flaked sea salt

Directions

1. Rinse and trim the brussels sprouts. Keep small sprouts whole and cut medium sprouts in half.
2. Rinse grapes. Cut approximately one handful in half. Leave the remaining grapes whole.
3. Place sprouts in a large glass or microwave-safe bowl. Pour ¼ cup water over sprouts. Cover with plastic wrap or a plate.
4. Heat on high for 2 minutes. Use a spoon or spatula and toss the sprouts. Place cover back on bowl and heat for another minute. Mine are usually done at this point. If yours need more time do 1-minute intervals at a time. Do not overcook.
5. Immediately add grapes and butter to bowl. Toss, cover with plastic wrap or a plate, and let sit for 1-2 minutes until grapes are heated through.  
6. Toss, sprinkle with flaked sea salt, and serve,