Roasted Brussels Sprouts with Grapes

By mschweickert

Ingredients

• 2 pounds Brussels sprouts, trimmed and halved if large
• 3 tablespoons extra-virgin olive oil
• Kosher salt and freshly ground pepper
• 3 tablespoons unsalted butter
• 2 cups red seedless grapes
• 2 teaspoons chopped fresh thyme
• 1 bunch scallions, cut into 1-inch pieces
• 2 tablespoons honey
• 1/4 cup chopped skinned hazelnuts

Details

Servings 6
Adapted from foodnetwork.com

Preparation

Step 1

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