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 my sons favorite vegetable for a long time. This version of roasted brussel sprouts is my favorite, it blends nicely with other vegetable dishes as it does not have a sauce.
Ingredients[wc_row] [wc_column size=”one-half” position=”first”]
2 lbs fresh Brussel Sprouts
1 lb grapes
Approximate 2 tbsp of olive oil[/wc_column] [wc_column size=”one-half” position=”last”]
Salt and pepper
½ cup half walnuts or pecans (optional)[/wc_column] [/wc_row]
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 large roasting pan. Place in oven and roast at 450 for 20 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.
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.