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

1. 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.

2. Turn the Brussels sprouts cut-side down and roast until golden brown and tender, 20 to 25 minutes.

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.

Nutritional Information

Calories 117; Fat 5g; Sat Fat 1g; Cholesterol 0mg; Sodium 141mg; Protein 3g; Carbohydrate 17g; Sugar 10g; Fiber 4g; Iron 1mg; Calcium 41mg