Roasted Brussels Sprouts & Red Grapes with Walnuts

Submitted by: CATHY SALTER

This is a Martha Stewart recipe that I tried a few years ago when I was looking for a holiday side dish that was completely different from the traditional ones I’d grown up with. While growing up, I never met a brussels sprout in my mother’s kitchen. Didn’t ever try fixing them because they either weren’t available or because frankly, I didn’t know how to prepare them. When I saw this picture, it looked like a painting. So easy to prepare, so delicious you’ll start eating the bite sized pieces before they leave the pan. The red grapes' sweetness brings out the nutty notes in the sprouts. Walnuts can be swapped for almonds or pecans. A beautiful addition to your Thanksgiving or Christmas table.

Roasted Brussels Sprouts and Red Grapes with Walnuts

Makes 8 servings

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

Instructions:

Step 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.

Step 2: Drizzle each tray with 1 teaspoon vinegar and scrape up any caramelized bits with a wooden spoon. Toss in walnuts.