Using a spice or coffee grinder, grind the fennel and coriander seeds.
Toss Brussel sprouts with olive oil in a mixing bowl. Season with half the fennel, coriander, salt and pepper.
Heat cast iron skillet on medium high heat. Add sprouts and brown for 2-3 minutes. During the last minute add remaining seasoning, the grapes and balsamic vinegar and stir well.
Turn off heat and place the skillet of sprouts and grapes into the oven. Roast in the oven until sprouts are fork tender or can be pierced with a knife (about 20 minutes)
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Notes
I prefer my Brussels sprouts to have crispy edges, so I halve the sprouts and sear/brown them on the cut side before roasting.
For next-level flavor, if using coriander and fennel seeds, then toast them prior to grinding
Keep it light with the spices/seasonings as purple sprouts are naturally sweet and cooking will easily bring this out as well as that nutty flavor.
For additional flavor and crunchy texture add nuts like pecans.
Green Brussel sprouts work fine in this recipe, so feel free to substitute them freely.
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