Roasted Brussels Sprouts w/ Red Grapes

Paula Jager
Monday, September 23, 2019 - 07:00

Sometimes plain steamed vegetables are uh, ‘less than exciting’. This stunning side combo may surprise but certainly delight and add pizazz to any main course!


2 cups Brussels sprouts, halved
1 cup red, seedless grapes
1/4 cup walnut pieces, coarsely chopped
1 tablespoon olive oil
1 tablespoon fresh thyme
Sea salt & freshly ground black pepper to taste
1 tablespoon balsamic vinegar


Preheat the oven to 400 degrees and line a baking pan with parchment paper for easy clean up.

Trim the ends of the sprouts and cut in half.  Place cut side down on the parchment paper.  Add the grapes and walnuts. Drizzle the olive oil evenly, sprinkle with the thyme, salt and pepper.

Roast for 25 to 30 minutes or until sprouts are slightly browned, nuts are toasted and grapes are darkened in color.  Remove the pan from the oven and drizzle with the balsamic vinegar. Toss to coat, transfer to a serving dish and serve immediately