Roasted Brussels Sprouts w/ Grapes & Pecans
Here is a GREAT side dish for your Thanksgiving menu.
In case you haven't noticed, there is a trend going on here, roasting vegetables w/ grapes.
I've tried cauliflower roasted w/ grapes, butternut squash roasted w/ grapes, pizzas with grapes (Schiacciata con L'Uva), and now Brussels sprouts.
The grapes add not only another dimension of color to these vegetable dishes, but an amazing caramelized sweetness. It's a fall thing for sure.
You want to use black or red seedless grapes, not green ones.
Cut the stems off the Brussels sprouts and cut them in half.
Cut the grapes in half and toss them on a baking sheet w/ the sprouts.
Drizzle olive oil and sprinkle kosher salt over all.
Roast in a 375F oven for 20 minutes. You can toast the pecans on the same baking sheet the last 5 minutes of baking, or toast them separately in a toaster oven, being careful that they don't burn.
This is a great side dish for turkey dinner next Thursday, and easy!
but you don't have to wait till Thanksgiving to make these!