Food & Cooking Recipes Quick & Easy Recipes Roasted Brussels Sprouts and Grapes with Walnuts By Martha Stewart Editors Martha Stewart Editors Facebook Instagram Twitter Website An article attributed to "Martha Stewart Editors" indicates when several writers and editors have contributed to an article over the years. These collaborations allow us to provide you with the most accurate, up-to-date, and comprehensive information available.The Martha Stewart team aims to teach and inspire readers daily with tested-until-perfected recipes, creative DIY projects, and elevated home and entertaining ideas. They are experts in their fields who research, create, and test the best ways to help readers design the life they want. The joy is in the doing. Editorial Guidelines Updated on May 16, 2017 Print Share Share Tweet Pin Email Photo: Johnny Miller Servings: 8 The red grapes' sweetness brings out the nutty notes in the sprouts. Walnuts can be swapped for almonds or pecans. 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 ½ cup walnuts, toasted and coarsely chopped Directions 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. Drizzle each tray with 1 teaspoon vinegar and scrape up any caramelized bits with a wooden spoon. Toss in walnuts. Print