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Roasted Brussels Sprouts and Grapes with Walnuts


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


  • 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


  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!
  • jimstoichotmai
    14 JAN, 2012
    My partner made this for Thanksgiving and it was a big hit. We've had it again since then. Excellent!
    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.