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Recipe by:Chef Sergio Emilio Monleón
La Marcha, Berkeley


  • 1 lb. Brussels sprouts, halved
    1 tbsp. olive oil
    Salt and pepper, to taste
    1/2 lb. grapes, halved
  • Balsamic reduction
    1 cup balsamic vinegar
    1/2 cup Pedro Ximénez sherry (substitute with your favorite sherry wine or sweet dessert wine)
  • Vinaigrette
    1/2 cup balsamic vinegar
    1/2 shallot, minced
    1/2 tsp. agave
    1 cup olive oil
    Salt and pepper, to taste


Preheat oven to 400 degrees. Coat Brussels sprouts with oil, salt and pepper and place on a baking sheet. Roast for 15 minutes, adding grapes halfway through. Check doneness of sprouts with a fork; they should be soft in the center and crispy on the outside. It may take up to 25 minutes.

For balsamic reduction: While Brussels sprouts roast, combine vinegar and sherry in a saucepan over medium heat and simmer slowly until amount has reduced by half. Set aside until ready to use.

For vinaigrette: Combine vinegar, shallot and agave in a blender and slowly drizzle in olive oil as ingredients are blending to emulsify. Season to taste with salt and pepper.

To serve: Toss Brussels sprout and grape mixture with vinaigrette. (There will be some vinaigrette left over.) Drizzle with reduction and serve.

Serves 2 to 4

Califonia Bountiful