Brussels with Red Grapes

    40 min

    A creation that will make your taste buds sing. Brussels sprouts are simmered with butter, garlic, spring onions and red grapes. Serve as a side dish with whatever you choose.

    36 people made this

    Makes: 4 - 6 servings

    • 900g Brussels sprouts, trimmed and scored
    • 500ml water
    • 1 teaspoon salt
    • 4 tablespoons olive oil
    • 4 cloves garlic, crushed
    • 2 bunches spring onions, chopped
    • 160g red seedless grapes, halved
    • 60g butter

    Prep:20min  ›  Cook:20min  ›  Ready in:40min 

    1. Place the Brussels sprouts, water and salt in a medium saucepan and bring to the boil. Boil 10 minutes or until sprouts are tender, but firm.
    2. Over medium low heat in a large saucepan, mix the olive oil, garlic and spring onions. Slowly cook and stir 5 minutes, until the spring onions are soft. Mix in the Brussels sprouts, grapes and butter. Cover and simmer 20 minutes.

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    Reviews & ratings
    Average global rating:

    Reviews in English (30)


    A great recipe, but I found you can cut out most of the butter to reduce fat and still maintain the great flavours.  -  17 Sep 2001  (Review from Allrecipes US | Canada)


    What a nice change from the usual brussels sprouts with bacon! I sliced mine in half and boiled them for about 10 mins but will shorten that for next time since I like them a little more crisp. I used red grapes, garlic, less butter and olive oil and omitted the onions. I sprinkled a little parmesan and bread crumbs before serving but I think next time I'll try some goat cheese or gorgonzola. Last week I had dinner at a Lebanese restaurant in NY and one of our appetizers was this dish! They used green grapes and it was also delicious. However, I believe the restaurant's version was oven-roasted and there was a cheese sprinkled on top if I remember correctly. I will definitely make this one again!  -  30 Dec 2007  (Review from Allrecipes US | Canada)


    This was fabulous! All of my family loved it. Just a couple of tweaks; I used frozen Brussel Sprouts and let them thaw in the fridge. They were just right for tossing in without the boiling stage (big time saver) plus they're smaller so no need to slice into halves and they were a nice size with the large red grapes. I also followed the advice of another review and used walnuts (large chop) at the very end just before serving EXCELLENT touch! I used jar chopped garlic and since there were no green onions in the house I used chives from the garden. I let mine sit long enough to get a bit of a carmelized effect on the sprouts for huge flavor. This was the best, you just have to be brave and give it a go.  -  25 Oct 2010  (Review from Allrecipes US | Canada)