Ingredients
The following ingredients have 4 Servings
- 1 1/2-2 pounds fresh Brussels sprouts
- 2-3 handfuls of red (seedless grapes)
- 1/2 cup shelled walnuts (large pieces, not diced)
- 1/4 cup extra virgin olive oil
- Kosher or sea salt to taste
- freshly ground black pepper
- 2-3 tablespoons balsamic vinegar
Instruction
- Preheat oven to 400°F.
- Trim the Brussels sprouts of any dry ends and loose leaves, then halve. Place halved sprouts along with grapes and walnuts on a rimmed baking sheet. Drizzle the olive oil evenly over the top, sprinkle with salt and pepper and toss to coat. Roast for 30-35 minutes, or until the sprouts are well-browned in places, the nuts are fully toasted and the grapes are darkened in colour and very plump.
- As soon as you remove the pan from the oven drizzle the balsamic vinegar over the contents of the pan and toss to coat. Transfer to a serving dish and sprinkle with a little additional coarse sea salt.
