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.