New This Month

Roasted Brussels Sprouts and Grapes with Walnuts

97

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