Roasted  Brussel Sprouts with Grapes

Brussel sprouts are getting lots more attention these days then they ever have.  They are delicious, easy to make and have been all my sons favorite vegetable for a long time.   This version of roasted brussel sprouts is my favorite,  it blends nicely with other vegetable dishes, is lighter and has really pretty colour.

Ingredients

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2 lbs fresh Brussel Sprouts

1 lb grapes

Approximate 2 tbsp of olive oil

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Salt and pepper

1 tsp thyme

½ cup half walnuts or pecans (optional)

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Cut of the ends of the brussel sprouts and remove any outer leaves that may be damaged.  Cut any large brussel sprouts in half so that the sprouts are all about the same size.g

Place the trimmed brussel sprouts in a bowl and cover with water and a little salt.  Let soak ten minutes.l

Drain the brussel sprouts and place in a large plastic bag.  Add two tablespoons  of olive oil,  salt and thyme in the bag.  Seal and shake the bag well to coat the sprouts.

Place in a  single layer on a small roasting pan.  Place in oven and roast at 425 for 20 minutes.   Take out of the even to add the grapes and nuts.

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Wash grapes and place them in pan.  Add walnuts.  Stir to coat the grapes and return to the oven.

Roast for about 30 more minutes, or until brussel sprouts are soft.l

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Whenever I make a large dinner for a group I like to have  side dishes that warm up in the oven.  Doing it this way takes the stress out of having everything ready at the same time, dealing with the dishes and trying to entertain guest.  By making things ahead you all the prep and cleanup is done leaving you time to serve and enjoy your guests.

To make ahead,  cook as normal after cooked place in buttered casserole dish.  Wrap with tin foil.  To warm up place in oven twenty minutes before serving.

Roasted  Brussel Sprout Recipe with Grapes

An easy to make side dish, mix and roast. A lighter version of brussel sprouts with an added sweetness from pretty red grapes

Print Recipe

Ingredients

• 2 lbs fresh brussel sprouts
• 1 lb grapes
• 2 tbsp olive oil
• salt and pepper to taste
• 1 tsp thyme
• ½ cup pecans or walnuts

Instructions

• Cut of the ends of the brussel sprouts and remove any outer leaves that may be damaged.  Cut any large brussel sprouts in half so that the sprouts are all about the same size.
• Place the trimmed brussel sprouts in a bowl and cover with water and a little salt.  Let soak ten minutes.
• Drain the brussel sprouts and place in a large plastic bag.  Add two tablespoons  of olive oil,  salt and thyme in the bag.  Seal and shake the bag well to coat the sprouts.
• Place in a  single layer on a small roasting pan.  Place in oven and roast at 425 for 30 minutes.   Take out of the even to add the grapes and nuts.
• Wash grapes and place them in pan.  Add walnuts.  Stir to coat the grapes and return to the oven.
• Roast for about 20 more minutes, or until brussel sprouts are soft.

Servings: 6