Roasted Brussels Sprouts Recipe
These roasted Brussels sprouts are made with grapes and pecans. Serve topped with fresh thyme.
1 pound brussel sprouts, cleaned and halved
1 cup grapes
2/3 cup pecans
1 Tablespoon maple syrup
1 Tablespoon olive oil
1 Tablespoon balsamic vinegar
1/2 teaspoon sea salt
1/4 teaspoon cracked pepper
fresh thyme, to serve
Preheat oven to 400°F.
On a large baking sheet, place brussel sprouts, grapes and pecans.
In a small bowl, add the maple syrup and oil . Stir to combine
Drizzle the oil mixture evenly over the brussel sprouts.
Sprinkle with salt and pepper.
Roast for 30-35 minutes, or until the sprouts are browned and tender on the inside.
Drizzle sprouts with vinegar, toss gently to coat.
Transfer to a serving dish.
Sprinkle with additional sea salt and pepper to taste.