Roasted Brussel Sprouts With Grapes

After hosting last year's Thanksgiving at my home and the one thing I truly came to love were the easy recipes that still wowed my guests. I call these recipes easy because of the tricks I have up my sleeve to make them happen as quickly as possible, with minimal active time and effort. You are going to love this!

For this Thanksgiving recipe, I used Hefty Storage Slider Bags to mix up my brussel sprouts in a flash!

PS. Use your extra Hefty bags for your way delish Thanksgiving leftovers! For more tips, check out what Hefty has to say!

PPS. Since Thanksgiving is such a family fun holiday, Hefty has some really fun crafts for the kids. I love their pilgrim hat crayon holder! It's so cute. I would consider putting a fake flickering candle inside of it instead of crayons and having them on the holiday table!

Happy holidays!

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PREP TIME: 5 minutes, divided

BAKE TIME: 20 minutes

TOTAL TIME: 25 minutes


1 Side Dish


Brussel Sprouts (10, halved)

Extra Virgin Olive Oil (1 tbsp)

Coarse Salt

Ground Pepper

2% Greek Yogurt (1 tbsp)

Holiday Grapes (10, each cut into thirds)

Almond Slivers (1 1/2 tbsp)


Hefty Storage Slider Bags (2, quart sized)

Baking Sheet

Oven Mitt

1. TO ROAST YOUR BRUSSEL SPROUTS. preheat your oven to 400°.

Put all of your brussel sprout halves in one of your Hefty bags.

Add in your oil, salt and pepper.

Zip your bag shut and shake it until your brussel sprouts are evenly and fully coated.

Spread them out over your baking sheet.

Bake for 20 minutes—or till browned and crunchy on the outside and soft in the inside.

While wearing your oven mitt, shake your brussel sprouts around every once in a while to make sure that they don't stick to your pan.


2. TO MAKE YOUR SIDE DISH. put your roasted brussel sprouts into your second Hefty bag.

Add in your grapes, almonds and yogurt.

Zip your bag shut and shake it until your brussel sprouts are evenly and fully coated.

Pour your brussel sprouts mixture into your serving bowl.

Serve away!