Adapted from Facebook.com
Brussels sprouts, trimmed of tough outer leaves and stems
lb. seedless red grapes
tabl. extra virgin olive oil
Kosher salt ot taste
Fresh ground black pepper to taste
1. Heat oven to 375 degrees 2. Place sprouts and grapes in oven-proof pan (straight-sided skillet,cast-iron skillet, or jelly-roll pan) and toss well. If time is an issue, slice sprouts in half and they will cook more quickly, otherwise keep them whole for better presentation. Drizzle with Olive oil, salt and papper and toss again. 3. Place in pan, uncovered, in oven and roast until sprouts are tender but not mushy and grapes are soft, shaking pan frequently. There is a point of no return when the grapes start to release their sugar and everything begins to carmelize; at this point you need to watch them closly so they don't burn. If the grapes cook faster than the sprouts, lower the heat slightly. OPTIONS: Add whole peeled cloves of garlic, thyme, fresh parsley, a pinch of red pepper, a handful of unsalted walnuts.