Ingredients
1.5 lbs brussel sprouts, trimmed and halved
1 lb seedless red grapes
3 tbs olive oil
2 cloves garlic, sliced
1 tbs fresh thyme leaves
Kosher salt and black pepper
Preparation
Heat oven to 375 On a large rimmed baking sheet, toss brussel sprouts and grapes with oil, thyme, .5 tsp salt and .25 tsp pepper Turn sprouts cut side down and roast until golden brown and tender 20 to 25 minutes
