4 cups Brussels sprouts, trimmed and halved
2 cups seedless red grapes
1 tablespoon fresh, chopped thyme or 1 teaspoon dried thyme
½ cup pecans, coarsely chopped
1 tablespoon balsamic vinegar
2 tablespoons olive oil
Sea salt and black pepper, to taste
- Heat oven to 425°F.
- Place the Brussels sprouts and grapes on a rimmed baking sheet. Drizzle with olive oil, balsamic vinegar, thyme, and season with salt and pepper. Toss to coat with the oil.
- Roast for 25 to 30 min.
- Sprinkle with pecans and roast another 5 minutes or until Brussels sprouts are tender. Serve immediately.