Roasted Brussels Sprouts and Grapes with Walnuts

Whole Living, November 2011
  • Yield Serves 8
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  • 24 ounces brussels sprouts (about 8 cups), halved or quartered if large
  • 24 ounces grapes
  • 2 tablespoons extra-virgin olive oil
  • 4 tablespoons fresh thyme
  • Coarse salt and freshly ground pepper
  • 2 teaspoons balsamic vinegar
  • 1/2 cup walnuts, toasted and coarsely chopped


  1. 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 minutes.

  2. Drizzle each tray with 1 teaspoon vinegar and scrape up any caramelized bits with a wooden spoon. Toss in walnuts.

Recipe Reviews

Reviews (3)

  • weezah11 14 Oct, 2012

    I made this recipe today and plan on making it again on Thanksgiving. Very good!

  • jimstoic 14 Jan, 2012

    My partner made this for Thanksgiving and it was a big hit. We've had it again since then. Excellent!

  • ROMABABY 4 Jan, 2012

    We made this last night, exactly as written, and loved it. My husband, who is not wild about Brussels sprouts, even like it. We will be making this again.