High heat mellows Brussels sprouts and intensifies the flavors of grapes and walnuts. It's a superb winter salad combo that's as nutritious as it is delicious.
Prep time:10 minutes
Total time:45 minutes
Yield: Serves 4
Roasted Brussels Sprouts with Grapes and Salad
1 poundBrussels sprouts, halved
1 cupred seedless grapes
1/2 cupwalnuts, coarsely chopped
2 tablespoonsolive oil
2 sprigsfresh thyme, chopped fine
Dashsalt and back pepper to taste
2 tablespoonsbalsamic vinegar (optional)
Preheat oven to 400 degrees Fahrenheit.
Rinse and trim sprouts of any woody stem and loose outer leaves. Cut in half.
Place in baking dish with grapes and walnuts. Drizzle olive oil over top, sprinkle with salt and pepper. Lightly toss. Place dish on the center rack of oven for 30 to 35 minutes, or until sprouts are browned in places. Toss once or twice while cooking.
Remove from oven. Place in serving dish, and add balsamic vinegar.