As I said yesterday, you don’t yet know that you want this.
But then you’ll make it, and oh, you’ll know. I found this recipe in Whole Living, and the pictures of it were so gorgeous that I felt compelled to make it for dinner when we had one of my closest friends over. I also made apple cake and stuffed acorn squash, but this dish was the stand out. [This lady spoke highly of them too (and took some beautiful photos– far better than mine)!]
Let me know how you enjoy these! I’m excited to make this as a side for Thanksgiving.
But… before the recipe… have you see Stanford’s mascot? Christian is currently watching a football game about which I know nothing, but we keep giggling at the Stanford mascot. So creepy! Hide your kids!
Sorry for that… Wait, no, I’m not.
Roasted Brussels Sprouts with Grapes & Walnuts
2 stalks brussels sprouts (sprouts halved) — about 24 oz or 8 cups
2 C red seedless grapes
A few sprigs fresh thyme
2 Tbl olive oil
2 tsp balsamic vinegar
½ C walnuts, toasted and chopped
kosher salt & pepper to taste
Pre-heat the oven to 400 degrees. Arrange brussels sprouts and grapes on a sheet pan. Drizzle with olive oil. Sprinkle with sprigs of thyme, and season with salt and pepper. Toss so sprouts and grapes are evenly coated.
Roast until caramelized and tender, about 20 minutes.
Once out of the oven, drizzle with balsamic vinegar and scrape up any caramelized bits with a wooden spoon. Toss with walnuts. Yum!