Roasted Brussels Sprouts with California Grapes and Bacon... this is an easy, fuss-free and delicious way to spruce up your Brussels sprouts this Holiday season. You get the beautifully charred sprouts, crispy bits of smoky bacon, crunchy pecans, nutty Parmigiano Reggiano, and tangy balsamic glaze. The real hidden gems are the Grapes From California. They add a delicious and unexpected pop of juicy sweetness that balances the slightly bitter sprouts and the acidity cuts through the richness of the bacon. Grapes from California are incredibly versatile and pair well with a variety of ingredients and flavors. Grab some at your local market and try adding them to your favorite recipes this Holiday season #a#adG#GrapesFromCA the full, printable recipe is linked and on my blog cookprimalgourmet.com . A few notes: 1. For maximum char, roast the Brussels sprouts undisturbed and cut-side down. I like to line the sheet pan with parchment paper for easier clean up. For an even better char, you can roast the sprouts directly on the sheet pan. 2. Keep the grapes whole. Slicing them will release moisture and prevent the Brussels sprouts and bacon from getting crispy. Also, keeping them whole make sure you get a delicious burst of unexpected juiciness. 3. Feel free to substitute turkey bacon or omit it altogether. You can add some smoky flavour by tossing the sprouts with a teaspoon of smoked paprika before roasting. #recipes #fypシ #asmr #cooking #foodtok #glutenfree #thanskgiving #healthyrecipes