Add tasty crunchy grapes to sea­sonal dishes

The Saratogian (Saratoga, NY) - - NEWS - Fam­ily Fea­tures

t he hol­i­day sea­son is typ­i­cally marked by gath­er­ings of friends and fam­ily. Whether you’re host­ing overnight guests, drop-in vis­i­tors or an im­por­tant sea­sonal meal, tak­ing a fresh ap­proach to the menu can make the get-to­gether more spe­cial.

as you pre­pare for the fes­tiv­i­ties, con­sider recipes that fea­ture healthy in­gre­di­ents such as ver­sa­tile Cal­i­for­nia grapes, which come in three vi­brant colors – red, green and black – and can add a palateplea­s­ing crunch and plenty of taste to ev­ery­thing from main dishes to sides and even desserts. Heart-healthy grapes are also per­fect on their own as a snack and their nat­u­ral beauty can help en­hance any ta­ble as an ed­i­ble gar­nish or fresh cen­ter­piece.

us­ing grapes as a fea­tured in­gre­di­ent in your hol­i­day dishes can pro­vide a fresh twist on sea­sonal dishes, such as this Grape Dutch Baby or these roasted Brus­sels sprouts with Grapes and Bal­samic Glaze. For dessert, use the nat­u­ral sweet­ness of grapes to cre­ate a smooth Grape Caramel sauce that can be served as a top­ping for ice cream or other sea­sonal desserts.

Find more hol­i­day recipes at Grapes­fromCal­i­for­nia.com.

Roasted Brus­sels Sprouts with Grapes and Bal­samic Glaze

Prep time: 15 min­utes Cook time: 20 min­utes serv­ings: 4 1 pound Brus­sels sprouts, trimmed and halved length­wise 2 ta­ble­spoons ex­tra-vir­gin olive oil pinch of salt freshly ground black pep­per, to taste 1 cup red Cal­i­for­nia grapes 2 ta­ble­spoons ready-to-use bal­samic glaze Heat oven to 450 F.

On bak­ing sheet, toss sprouts with olive oil, salt and pep­per, to taste, un­til sprouts are well-coated. roast un­til deep golden brown, about 17-20 min­utes, turn­ing sprouts half­way through roast­ing. stir in grapes and roast 3-5 min­utes. trans­fer to bowl and driz­zle with glaze or driz­zle plat­ter with glaze and pile sprouts on top.

Nu­tri­tional in­for­ma­tion per serv­ing: 150 calo­ries; 3 g protein; 20 g car­bo­hy­drates; 7 g fat (42% calo­ries from fat); 1 g sat­u­rated fat (6% calo­ries from sat­u­rated fat); 0 mg choles­terol; 30 mg sodium; 4 g fiber.

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