Tuesday, March 20, 2012
Roasted Brussel Sprouts with Red Grapes
It’s basically summer outdoors today but we all KNOW that we have a few more cold days ahead of us before we can whip out the flip-flops and the Forever 31 sun dresses for good. Before starting to fantasize about sweet summer corn and fresh tomato salads, make a few more cold weather comfort dishes. You’ll miss them by mid-July so indulge now.
I recently followed a recipe that was described to me as small bites of Thanksgiving. You’ll know what I mean when you roast brussel sprouts with red grapes. It’s a perfect savory sweet combination that uses the same herbs as a roast chicken. Voila…the perfect side dish.
Heat the oven to 375. On a large rimed baking sheet, toss 1 ½ pounds of trimmed, halved brussel sprouts and1 lb of seedless red grapes with two cloves of sliced garlic, chopped tarragon and thyme and olive oil. Roast about 40 minutes or until browned. And then pray summer gets here soon!