That was what my husband said when I told him my idea for this recipe. “A Brussels Sprout & Grape Galette! Maybe with some walnuts too and a balsamic reduction. And Parmesan cheese!” I thought it was ingenious. I was pretty proud of myself for coming up with the idea, in fact. But my husband’s response?
“Interesting…” never means interesting. It’s not so much the word “interesting,” you see, it’s more that trailing off at the end: “Interestinnnggg.” Interesting is the polite way of saying, “What in Sam Hill are you thinking?” (Yes, Sam Hill. I’m an 80 year old man, didn’t you know?) But Brussels sprouts and grapes actually do go well together. A few months ago, I made a roasted Brussels sprouts and grapes recipe from Whole Living and it was delicious. And, in general, Brussels sprouts tend to go well with sweet flavors that offset their slight bitterness.
So as I write this post, I feel like this Brussels Sprout & Grape Galette is one of those recipes that could be so weird that it’s a massive success, like my Kale & Sweet Potato Quesadillas or it could be so weird that no one reads this post, like my Wild Mushroom & Potato Pizza (in which case, I’m kind of talking to myself right now, huh?).
But if you are reading this, believe me when I tell you: this is good. The crust, which is from Smitten Kitchen, is the first crust I’ve made myself that turned out well–it is flaky, buttery perfection. And the filling is knock-your-socks-off delicious. My husband remained a skeptic up until the moment he tried it and then suddenly “interesting…” turned into, “Wow! You were right.”
I am always right.Print this recipe
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