Recipe courtesy of Food Network Kitchen
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Roasted Brussels Sprouts with Grapes
Total:
45 min
Active:
45 min
Yield:
6 to 8 servings
Level:
Easy
Total:
45 min
Active:
45 min
Yield:
6 to 8 servings
Level:
Easy

Ingredients

Directions

Put a baking sheet on the middle oven rack and preheat to 450 degrees F. Toss the Brussels sprouts with the olive oil, 1/2 teaspoon salt and a few grinds of pepper in a large bowl. Spread on the hot baking sheet and roast, tossing halfway through, until tender and charred in spots, 20 to 30 minutes.

Meanwhile, melt the butter in a large skillet over medium-high heat. Add the grapes and thyme and cook, tossing, until the grapes start to burst, about 4 minutes. Add the scallions and honey. Increase the heat to high and bring to a boil. Reduce the heat to medium low and simmer until the juices thicken and the grapes are glazed, 1 to 2 minutes. Season with salt and pepper. Transfer the Brussels sprouts to a serving dish; spoon the grapes over the top and sprinkle with the hazelnuts.

Photograph by Ryan Dausch

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