Roasted Brussels Sprouts, Grapes, and Walnuts


  1. Heat oven to 150 degrees.
  2. 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.


  • 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