Brussels Sprouts have had a bad rap for a while, but I think the tides are finally changing as I see them on almost every restaurant menu these days.
I remember being revolted by them growing up — my dad loved them and would always microwave a frozen bag of them because it’s all you could find in the store back them — the smell of sulfur permeating the entire house.
But then, years later, I had roasted Brussels sprouts with the outer leaves charred, crisp, and salty. I was a complete convert.
Which brings me to these beauties…all dressed up for your holiday table with roasted grapes for sweetness, a nutty crunch from pecans, and a splash of sherry vinegar to pull it all together (balsamic works too).
Thyme Roasted Grapes and Brussels Sprouts with Pecans and Sherry Vinegar
1 pound Brussels sprouts, ends removed and halved
1 1/2 cups red grapes
2 medium shallots, quartered
8-10 sprigs fresh thyme, leaves removed
2 Tbs. olive oil
1/3 cup pecans or walnuts, toasted and chopped
2-3 tsp. sherry vinegar, to taste
Fine sea salt and black pepper, to taste
Preheat oven to 400 degrees and line a sheet pan with parchment paper.
Toss Brussels sprouts, grapes, shallots, and thyme with olive oil, salt and black pepper. Roast for 30-35 minutes until the grapes are caramelized and sprouts are crispy.
While sprouts and grapes are roasting, toast pecans in the same oven for 5-7 minutes — watching careful to prevent burning. Chop and set aside.
Transfer roasted vegetables and grapes to serving bowl and toss with sherry vinegar while still warm. Top with chopped pecans and serve.