Food & Cooking Recipes Quick & Easy Recipes Roasted Brussels Sprouts and Grapes with Walnuts 5.0 (1) Add your rating & review By Martha Stewart Martha Stewart Martha Stewart is a bestselling author, entrepreneur, and lifestyle expert who has taught millions of people through generations the joy of entertaining, cooking, gardening, collecting, crafting, and home renovating via her eponymous magazine, Martha Stewart Living, Emmy-winning television shows, and 99 books (and counting). Based in Katonah, N.Y., where she helms her 156-acre Bedford Farm, Martha is America's first self-made female billionaire. Editorial Guidelines Updated on May 16, 2017 Rate PRINT Share Close Photo: Johnny Miller Servings: 8 The red grapes' sweetness brings out the nutty notes in the sprouts. Walnuts can be swapped for almonds or pecans. Ingredients 24 ounces Brussels sprouts (about 8 cups), halved or quartered, if large 24 ounces grapes 2 tablespoons extra-virgin olive oil 4 tablespoons fresh thyme Coarse salt and freshly ground pepper 2 teaspoons balsamic vinegar ½ cup walnuts, toasted and coarsely chopped Directions Heat oven to 450 degrees. On 2 rimmed baking sheets, toss Brussels sprouts and grapes with oil and thyme. Season with salt and pepper. Roast, until caramelized and tender, about 20 minutes. Drizzle each tray with 1 teaspoon vinegar and scrape up any caramelized bits with a wooden spoon. Toss in walnuts. Originally appeared: Whole Living, November 2011 Rate It PRINT