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Roasted Brussels Sprouts with Grapes
http://www.food.com/ ----sent in by Sarah
Brussels sprouts, grapes and walnuts create an appealing blend of flavors and textures.
950 ml 4 c. fresh Brussels sprouts, halved
2-3 c. seedless grapes
120 ml1/2 c. shelled walnuts (large pieces, not chopped)
30 ml2 T. olive oil
30 ml2 T. fresh thyme (optional)
salt & pepper
2-3 T. balsamic vinegar (optional)
Preheat oven to 400 degrees F.
Trim the Brussels sprouts of dry ends and loose leaves, then halve. Place sprouts along with grapes and walnuts on a rimmed baking sheet. Turn some of the cut sides down. Drizzle the olive oil evenly over the top, sprinkle with the thyme, salt and pepper and toss to coat.
Roast for 25-30 minutes or until sprouts are well browned, the nuts are toasted and the grapes are dark and very plump.
Remove pan from oven, drizzle with balsamic vinegar and toss. Transfer to a serving dish.