Roasted Brussels Sprouts and Grapes with Walnuts

Photo: Johnny Miller

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


  • 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

  • ½ 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.

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