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Roasted Brussels Sprouts and Grapes with Walnuts

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The red grapes' sweetness brings out the nutty notes in the sprouts. Walnuts can be swapped for almonds or pecans.

  • Servings: 8

Photography: Johnny Miller

Source: Whole Living, November 2011

Ingredients

  • 24 ounces Brussels sprouts (about 8 cups), halved or quartered, if large
  • 24 ounces grapes
  • 2 tablespoons extra-virgin olive oil
  • 4 tablespoons fresh thyme
  • Coarse salt and freshly ground pepper
  • 2 teaspoons balsamic vinegar
  • 1/2 cup walnuts, toasted and coarsely chopped

Directions

  1. Heat oven to 450 degrees. On 2 rimmed baking sheets, toss Brussels sprouts and grapes with oil and thyme. Season with salt and pepper. Roast, until caramelized and tender, about 20 minutes.

  2. Drizzle each tray with 1 teaspoon vinegar and scrape up any caramelized bits with a wooden spoon. Toss in walnuts.

Reviews Add a comment

  • MS11209514
    14 OCT, 2012
    I made this recipe today and plan on making it again on Thanksgiving. Very good!
    Reply
  • jimstoichotmai
    14 JAN, 2012
    My partner made this for Thanksgiving and it was a big hit. We've had it again since then. Excellent!
    Reply
  • ROMABABY
    4 JAN, 2012
    We made this last night, exactly as written, and loved it. My husband, who is not wild about Brussels sprouts, even like it. We will be making this again.
    Reply