Roasted Brussels Sprouts, Grapes, and Walnuts
Roasted Brussels Sprouts, Grapes, and Walnuts
Directions
- Heat oven to 150 degrees.
- Coat Brussels sprouts and grapes with the Olive Oil and thyme and transfer to a baking sheet. Season with salt and pepper. Roast until tender, or about 20-25 minutes. Remove from oven and top with vinegar and walnuts.
Ingredients
- Pinch To taste black pepper, ground
- 10 Cups Peak Fresh Produce® Brussels Sprouts
- 4 Cups Peak Fresh Produce® Grapes, Red Seedless
- 3 Tablespoons Peak Fresh Produce® Thyme, Fresh
- 2.5 Tablespoons Roma® Oil, Olive
- 2.5 Teaspoons Roma® Vinegar, Balsamic Reduction
- Pinch To taste salt, kosher
- 3/4 Cup walnuts, chopped
