Kate Merker and Sara Quessenberry
One taste of this roast Brussels sprouts dish, and you’ll be tossing your go-to recipe out the window. Our version combines the teeny tiny cabbages—that have recently made a real comeback—with red seedless grapes. Cut each piece of vegetables and fruit in half; toss them with oil, garlic, fresh thyme, salt and pepper; and roast them in the oven for 25 minutes or so. The result? Crunchy, perfectly browned bites of Brussels sprouts with the occasional bite of roasted grape, which lends a fresh, slightly sweet note to the dish. This one might just bring Brussels sprouts-haters to the other side.
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
Sat fat 1g
How to Make It
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.
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