Roasted Brussels Sprouts and Grapes
Serves 8|
Hands-On Time:
10m
|
Total Time:
35m
Ingredients
- 1 1/2 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
Directions
- 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.
Nutritional Information
- Per Serving
- Calories 117
- Fat 5g
- Sat Fat 1g
- Cholesterol 0mg
- Sodium 141mg
- Protein 3g
- Carbohydrate 17g
- Sugar 10g
- Fiber 4g
- Iron 1mg
- Calcium 41mg
What does this mean? See Nutrition 101.
Quick Tip
Look for Brussels sprouts with firm, compact, bright green, and blemish-free heads no larger than an inch in diameter—any
bigger and they’ll taste too cabbagey.
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