I have a confession: the following recipe is not my own creation. It truly was so fabulous that I had to share it with you! This recipe was on the cover of WHOLE LIVING last month and something my family and I thoroughly enjoyed with our Thanksgiving Feast. Brussels sprouts are so wonderful and often I feel people don’t know how to cook them. Roasting them is not only easy, but it keeps them tender (but not mushy) while still adding great roasted flavor! Additionally, I have never thought to cook grapes, and must admit that the sweetness  and texture they add to this recipe is wonderful! Topped off with toasted walnuts and balsamic vinegar, this super salad can be served warm or cold and makes a perfect compliment to any meal. Happy Winter!

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Roasted Brussels Sprouts and Grapes with Walnuts

Serves 8 - taken from WHOLE LIVING

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
* 1/2 cup walnuts, toasted and coarsely chopped

Directions:

1. Heat oven to 450 degrees. On two rimmed baking sheets, toss brussels sprouts and grapes with oil and thyme. Season with salt and pepper. Roast, until caramelized and tender, about 20 minutes.
2. Drizzle each tray with 1 teaspoon vinegar and scrape up any caramelized bits with a wooden spoon. Toss in walnuts.