- Add more grapes. The grapes are delightful and while eating the dish I looked to make sure I had several grapes with every bite.
- Used 2 tablespoons of ultra-fresh (straight from my garden) thyme, but really couldn’t taste it.
- Salt and pepper are personal choice. With the balsamic vinegar, however, the salt wasn’t really needed especially if you’re healthful cooking.
- When the ingredients were done roasting, I removed the pan from the oven and turned the sprouts over to expose whichever side was caramelized, moved around the grapes and then evenly distributed the walnuts. I then returned the pan to the oven for another 5-8 minutes with the walnuts before adding the balsamic vinegar.
Serves 4
12 ounces fresh brussels sprouts (about 4 cups), halved
12 ounces seedless red grapes (about 2 cups), removed from stems
1 tablespoon extra-virgin olive oil
2 tablespoons fresh thyme
Coarse salt and fresh ground pepper (optional)
1/2 cup walnuts, coarsely chopped
1-2 teaspoons balsamic vinegar
Heat oven to 450 degrees.
On a rimmed baking sheet, toss brussels sprouts and grapes with extra-virgin olive oil and thyme. Arrange sprouts so that some cut sides are facing down. Optionally season with salt and pepper.
Roast until caramelized and tender about 20 minutes. Remove pan from oven and turn sprouts over to expose whichever side was caramelized and move grapes. Evenly distribute walnuts. Return pan to oven for another 5-8 minutes with the walnuts. Drizzle with balsamic vinegar.