Roasted Brussels Sprouts & Red Grapes
1 lbbrussels sprouts, ends trimmed and cut in half (1 1/2 pounds in original recipe)
1/2 lbred seedless grapes (1 pound in the original recipe)
3 Tbspolive oil
1-2 clovegarlic, peeled and minced
·cracked black pepper, to taste
·coarse salt, to taste
1 Tbspfresh herbs, minced (parsley, cilantro, basil)
How to Make Roasted Brussels Sprouts & Red Grapes
- Heat oven to 375°degrees.
- On a large rimmed baking sheet, toss the Brussels sprouts and grapes with the olive oil, garlic, salt, and cracked black pepper.
- Turn the Brussels sprouts cut-side down and roast until golden brown and tender, 20 to 25 minutes.
- Remove from the baking sheet, transfer to a serving platter and garnish with fresh herb of choice.