Roasted Brussels Sprouts with Red Grapes and Thyme
1 pound Brussels sprouts, trimmed and halved
1/2 pound seedless red grapes
1 medium shallot, thinly sliced
1/3 cup pecans, walnuts or hazelnuts
2 tablespoons balsamic vinegar
2 tablespoons olive oil
½ teaspoon coarse sea salt
½ teaspoon cracked black pepper
6 sprigs thyme
Additional 1 tablespoon thyme leaves
- Preheat oven to 400 degrees.
- In a medium bowl, combine Brussels sprouts, grapes, shallots and nuts; drizzle with oil and vinegar, and toss to mix. Transfer to a large, rimmed baking sheet. Sprinkle with salt and pepper. Tuck thyme sprigs under the vegetables.
- Roast vegetables in preheated oven until golden and tender, about 25 minutes. Remove from oven and season to taste with additional salt and pepper, if needed. Remove and discard thyme sprigs. Transfer to a serving dish, shower with thyme leaves, and serve hot.