- 1½ pounds Brussels sprouts, trimmed and halved
- 1 pound red seedless grapes
- 3 tablespoons olive oil
- 2 cloves garlic, sliced
- 1 tablespoon 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.