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Fall Recipe: Roasted Brussels Sprouts With Grapes

by Samantha Taraboletti


2 pounds Brussels sprouts, trimmed and halved

3 tablespoons extra-virgin olive oil

Kosher salt and freshly ground pepper

3 tablespoons unsalted butter

2 cups red seedless grapes

2 teaspoons chopped fresh thyme

1 bunch scallions cut into 1-inch pieces

2 tablespoons honey

¼ cup chopped skinned hazelnuts


  1. Put a baking sheet on the middle oven rack and preheat to 450 degrees.
  2. Toss the Brussels sprouts with the olive oil, ½ teaspoon of salt and a few grinds of pepper in a large mixing bowl.
  3. Spread on the hot baking sheet and roast, tossing halfway through, until tender and charred in spots, 20 to 30 minutes.
  4. Melt the butter in a large skillet over medium-high heat.
  5. Add the grapes and thyme and cook, tossing, until the grapes start to burst, about 4 minutes.
  6. Add the scallions and honey.
  7. Increase the heat to high and bring to a boil.
  8. Reduce the heat to medium-low and simmer until the juices thicken and the grapes are glazed, 1 to 2 minutes.
  9. Season with salt and pepper.
  10. Transfer the Brussels sprouts to a serving dish; spoon the grapes over the top and sprinkle with hazelnuts.

Serves 6 to 8 people.

Recipe from Food Network magazine

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