Roasted Brussels Sprouts and Grapes





approximately 2 pounds of brussels sprouts = about 4 cups
approximately 3/4 pound (sweet) seedless grapes = about 1.5 cups
     (NOTE:  Aim for an approximate ratio of about 3 parts brussels to 1 part grapes, either by weight or volume).
1/4 cup of white balsamic vinegar  (regular balsamic vinegar tastes just as good, but doesn't look good in this dish)
1/2 teaspoon ground pepper
1/2 teaspoon salt
1 whole bunch of fresh thyme (or 2 teaspoons of dried thyme).
     (NOTE: if using fresh thyme, the small leaves are easier to remove if you freeze the bunch first)


Pre-heat oven to 375

Two large baking sheets.
Use non-stick baking sheets brushed with oil (to minimize the chances of burning the pan, possibly damaging it).  
     (If you don't have non-stick baking pans, line the pan with aluminum foil brushed with olive oil).  
     (OR, line any pan with parchment paper so no oil is needed).   
Wash the brussels and grapes (unless organic)
Cut each brussels sprout in half or (preferably) thirds
Cut each grape in half or (preferably) thirds
Mix all ingredients together in a bowl.

Spread the mixture evenly on the baking sheets in a single layer.
Bake for approximately 30 - 35 minutes without turning.  The bottom surface should be browned and possibly a little crunchy.  


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published this page in Less Quick Recipes 2014-12-05 18:42:56 -0500