Makes 6 servings.

Pan-charred Brussels Sprouts with Roasted Grapes & Pecans


1 cup whole Welch’s® Fresh red or black grapes
2 large shallots, thinly sliced
1 teaspoon extra-virgin olive oil
Salt & pepper
¾ cups pecans, very roughly chopped
2 tablespoons extra-virgin olive oil
1 pound Brussels sprouts, trimmed and halved
1 tablespoon butter
1 tablespoon balsamic vinegar
Fresh rosemary (optional garnish)
¼ cup grated pecorino cheese (optional)


Preheat oven to 375˚F.

On a small rimmed baking sheet, toss grapes and sliced shallots with 1 teaspoon olive oil. Sprinkle with salt & pepper and place in oven. Roast for 20 minutes, stirring once or twice.

Place pecans on another small rimmed baking sheet. Add them to the oven with the grapes and shallots for the last 10 minutes of roasting in order to toast pecans. Remove grapes, shallots, and pecans.

Preheat a 12-inch cast-iron skillet over medium low-heat on the stove for 5 minutes. When warm, add 2 tablespoons of olive oil and heat oil until hot. Add the Brussels sprouts to the pan, cut side down, in a single layer. Increase the heat to medium/medium-high and let Brussels cook. Without stirring them for 7 minutes – you are looking for a nice, deep brown char on them.

After 7 minutes, give them a stir, add 1 tablespoon of butter, season with salt and pepper and cook 3-4 more minutes, stirring often, to caramelize the other sides of the sprouts. Turn off heat, add 1 tablespoon of balsamic vinegar and toss to coat.

Add grapes, shallots, and the toasted pecans. Toss to combine flavors.

Garnish with fresh rosemary sprigs and serve with grated pecorino cheese (optional).