Brussels sprouts, trimmed and halved
red seedless grapes
cloves garlic, sliced
fresh thyme leaves
kosher salt and black pepper
- Heat oven to 375° F. On a large rimmed baking sheet, toss the Brussels sprouts and grapes with the oil, garlic, thyme, ½ teaspoon salt, and ¼ teaspoon pepper.
- Turn the Brussels sprouts cut-side down and roast until golden brown and tender, 20 to 25 minutes.