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Brussels sprouts, roasted with grapes and walnuts
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| 24 | Brussels sprouts, (8c), halved or quartered if large |
| 24oz | grapes, (4c) |
| 2 tbsp | evoo |
| 4 tbsp | thyme |
| S&p | |
| 2 tsp | balsamic vinegar |
| 1/2 c | walnuts toasted and coarsely chopped |
1) heat oven to 450F. On two rimmed baking sheets toss sprouts grapes oil and thyme. Season with s&p. Roast until caramelized and tender 20m.
2) drizzle each tray with 1 tsp vinegar and scrape and caramelized bits with wooden spoon. Toss in walnuts.
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