26 Jul Roasted Brussels Sprouts and Grapes
From: Whole Living November 2011
This recipe calls for walnuts, but I did not use them, it’s up to you.
- 24oz brussels sprouts (about 8 cups)Â halved or quartered
- 24oz of grapes (about 4 cups)
- 2 Tbsp extra-virgin olive oil
- 4 Tbsp fresh thyme, coarse salt and freshly ground pepper
- 2 tsp balsamic vinegar
Heat oven to 450F. On two rimmed baking sheets, toss brussel sprouts and grapes with oil and thyme. Season with salt and pepper. Roast, until caramelized and tender, about 20 minutes.
Drizzle each tray with 1 tsp vinegar and scrape up any caramelized bits with a wooden spoon, andÂ enjoy!