Recipe by gailanng
This has a rustic appeal for those who so desire. Inspired by Whole Living Magazine.
Top Review by Elmotoo
Ooh, I get to be 1st! The only problem with this recipe is that I should have doubled it! The 4 of us inhaled this & went looking for more. SO delicious! And so easy!! I used 2 pints of sprouts. I lightly sprinkled on dried thyme. I didn't use any vinegar. Even THE PICKY ONE who 'doesn't like nuts' ate a few walnuts saying they were good! ;) This will be a regular at our house. I served it alongside turkey cutlets & gravy. Made for 2/12 Aussie Swap.
- 4 cups fresh Brussels sprouts, halved
- 2 -3 cups red seedless grapes
- 1⁄2 cup shelled walnuts (large pieces, not diced)
- 2 tablespoons olive oil
- 2 tablespoons fresh thyme (optional)
- kosher salt (go light) or sea salt (go light)
- fresh ground black pepper
- 2 -3 teaspoons balsamic vinegar (optional)
Directions See How It's Made
- Preheat oven to 400°F.
- Trim the Brussels sprouts of any dry ends and loose leaves, then halve. Place halved sprouts along with grapes and walnuts on a rimmed baking sheet. Turn some of the cut sides down. (I line my sheet with foil for quick clean up.) Drizzle the olive oil evenly over the top, sprinkle with salt and pepper and toss to coat.
- Roast for 25-30 minutes or until the sprouts are well-browned in places, the nuts are fully toasted and the grapes are darkened in color and very plump.
- As soon as you remove the pan from the oven drizzle the balsamic vinegar over the contents of the pan and toss to coat. Transfer to a serving dish and sprinkle with a little additional sea salt, if desired.