Roasted Brussels Sprouts

24 oz. Brussels sprouts (about 8 cups), halved or quartered if large
24 oz of grapes (about 4 cups)
2 tbsp of extra- virgin olive oil
4 tbsp of fresh thyme
Coarse salt and freshly ground pepper
2 tsp of balsamic vinegar
½ cup walnuts, toasted and coarsely chopped

Heat oven to 450 degrees. On two rimmed baking sheets, toss Brussels sprouts and grapes with oil and thyme. Season with salt and pepper. Roast, until caramelized and tender, about 20 mins.
Drizzle each tray with 1 tsp vinegar and scrape up any caramelized bits with a wooden spoon. Toss in walnuts.
Serves 8
Each serving 
169 cals; 8g fat (1g sat. fat); 0mg chol; 24g carb.; 46mg sodium; 4 g protein; 4 g fiber.
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