Martha Stewart’s mouth-watering ‘roasted Brussels sprouts with grapes and walnuts’

Martha Stewart’s Brussels sprouts recipe is the perfect sweet yet savory side dish to add to your Thanksgiving dinner this year.

The flavor palette of this dish perfectly compliments the autumnal holiday. She says this is because the sweetness of the red grapes helps to bring out the nutty notes in the sprouts.

Brussels sprouts are a delicious cabbage vegetable traditionally made as a side dish for the Thanksgiving holiday along with mashed potatoes, au gratin potatoes, sweet potato casserole, roasted carrots, and cranberry sauce.

The sprouts are also high in fiber, which helps to promote healthy digestion. 

You can make Martha Stewart’s unique recipe yourself in under 30 minutes in just two simple steps.

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Ingredients 

• 24 ounces Brussels sprouts (about 8 cups), halved or quartered, if large

• 24 ounces grapes

• 2 tablespoons extra-virgin olive oil

• 4 tablespoons fresh thyme

• Coarse salt and freshly ground pepper

• 2 teaspoons balsamic vinegar

• ½ cup walnuts, toasted and coarsely chopped

Directions 

1. Heat oven to 450 degrees. On 2 rimmed baking sheets, toss Brussels sprouts and grapes with oil and thyme. Season with salt and pepper. Roast, until caramelized and tender, which should take about 20 minutes.

2. Drizzle each tray with 1 teaspoon vinegar and scrape up any caramelized bits with a wooden spoon. Toss in walnuts.