Makes 4 servings
For a heartier dish, add 1/2 cup of toasted and roughly chopped walnuts after roasting. For a more complex, earthy flavor, add 1 tablespoon fresh or 1 teaspoon dried thyme when you mix the brussels sprouts and olive oil.
4 cups brussels sprouts
2 cups grapes
1 tablespoon extra virgin olive oil
1 teaspoon balsamic vinegar
salt and pepper
Trim the Brussels sprouts and cut in half. Toss with olive oil and place Brussels sprouts, flat side down, in a large skillet over medium heat. Sprinkle with a pinch of salt, cover and cook until tender, about 5 minutes. Increase the heat to brown. Add grapes to pan to lightly roast. Turn with spatula to brown all sides. Season to taste with a pinch of salt and pepper and serve.