This is a recipe I once made with my friend Kim in her mountain cottage over Thanksgiving and totally fell in love with it. Make it for someone you are grateful for. 🙂

Roasted Brussel Sprouts and Grapes
Prep time
Cook time
Total time
Serves: 8 servings
  • 1½ pounds of brussels sprouts, trimmed and halved
  • 1 pound red seedless grapes
  • 3 tbsp olive oil
  • 2 cloves garlic, sliced
  • 1 tbsp fresh thyme leaves
  • 3 sprigs of tarragon leaves, chopped
  • salt and black pepper
How To Make
  1. Heat the oven to 375° F (or 190 C). On a large rimmed baking sheet, toss the Brussels sprouts and grapes with the oil, garlic, thyme, tarragon, ½ teaspoon salt, and ¼ teaspoon pepper.
  2. Turn the Brussels sprouts cut-side down and roast until golden brown and tender, about 40 minutes.
  3. Serve over brown rice or quinoa.
  4. Share it with someone you are grateful for, just as if it was Thanksgiving today..