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Roasted Brussels Sprouts, Red Onion, and Grapes

Author: Pamela

Ingredients

  • 1 ½ pound brussels sprouts* ends trimmed, halved
  • 1 red onion cut into wedges
  • Unrefined cold-pressed extra-virgin olive oil
  • 2 large sprigs fresh rosemary or thyme chopped (I prefer rosemary.)
  • Sea salt
  • Freshly ground black pepper
  • ¾ - 1 pound black or red seedless grapes it’s ok to leave them on the stem

Instructions

  • Preheat the oven to 400 degrees F or 375 F convection if using multiple sheet pans.
  • Line a large ¾ sheet pan or two regular sheet pans with unbleached parchment paper.
  • Toss brussels sprouts and onions with a Tablespoon of oil and rosemary in a bowl or sheet pan. Arrange on the prepared sheet pan in one layer. Season with salt and pepper. Roast for 10-15 minutes, or until just starting to brown.
  • Carefully toss grapes with a few drops of oil and season with a pinch of salt. Remove sheet pan from oven. Arrange grapes on the sheet pan with the Brussels sprouts, filling any open spaces. Roast for 15 minutes, until grapes have shriveled slightly.

Notes

*If you have a mix of sizes, including very large brussels sprouts, you can quarter the larger ones, so they cook at the same rate.
Chopped fresh figs, apples or pears would also be nice here instead of the grapes. They will cook for the same amount of time.