Giving Thanks: Roasted Brussels Sprouts with Grapes and Walnuts


Readers! I hope all of you had a great Thanksgiving. Mine was relaxing and there was plenty of time to be thankful for friends and family. On the other hand, I know the spammers had a super busy thanksgiving, as I got a ton of spam comments over the weekend, which is always fun. I have the friendliest spammers. It’s like, amazeballs. Whenever I need an ego boost, I just check out my spam comments. Here are some of the best ones from Thanksgiving weekend (these are their spelling errors and everything):

“Unpraalleeld accuracy, unequivocal clarity, and undeniable importance!”  I literally can’t imagine what post you might be referring to!
“Aricltes like these put the consumer in the driver seat-very important.”  I don’t think I have written any such posts, but I couldn’t agree more!
“I want to send you an award for most helpful inertnet writer.”  <blushing>
“We’ve arrveid at the end of the line and I have what I need!”  Thank god!
“You cuodln’t pay me to ignore these posts!”  Um, yay?
“God, I feel like I shulod be takin notes! Great work”  Luckily, you don’t need to – its all on the interwebs!
“You have the moonoply on useful information. aren’t monopolies illegal?” <blushing, I think> Wait, what is a moon-oply?

And my favorite:
“Articles like this really garese the shafts of knowledge.”  Thanks for the reminder that I’m not using this metaphor nearly enough!

Ok, wait, maybe this is my fave:
“I was seiorsluy at DefCon 5 until I saw this post.”  I have no idea what this means, but its sounds scary, so glad I could help!

Enough of that fun. Now I would like to share with you my contribution to this year’s Thanksgiving feast, which is a quick, fun recipe that would be great at any meal!

Roasted Brussels Sprouts with Grapes and Walnuts, adapted from Whole Living. Serves about 8-10 as a side dish.
-about 2 lbs of brussels sprouts
-about 2 lbs of red grapes
-about 4 T fresh thyme
-1/2 cup walnut pieces
-2 T olive oil
-1 t balsamic vinegar
salt & pepper


Prep: Preheat oven to 450. Cut your Brussels sprouts and grapes in half lengthwise.

Toss in a large bowl.

Add olive oil, thyme, and salt & pepper. Stir to coat.

Pour brussels sprouts mixture onto a baking sheet (I used two).

Roast for about 25 minutes. I took them out after about 15 minutes and stirred slightly, and switched the position of the baking sheets.

While Brussels sprouts are roasting, get a small skillet warm on the stovetop and add walnuts, stirring occasionally. Once walnuts are toasted (about 3-4 minutes) remove from heat.

Combine Brussels sprouts mixture with walnuts and balsamic vinegar and stir.

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5 thoughts on “Giving Thanks: Roasted Brussels Sprouts with Grapes and Walnuts

  1. RJ says:

    Not only do they look good, they taste MARVELOUS!
    Thanks, Molly, for detailed instructions as well as having the
    opportunity to enjoy them thanks to your preparation.

  2. joman says:

    A good cutting board makes all the difference….

  3. TracyAntol says:

    Love the Ree Drummond photo-blog-recipe style

  4. Johanna says:

    First off, hilarious spam comments. love. second, need to make this stat. love brussels sprouts.

  5. […] and snappy vegetables: Brussels sprouts with walnut and grapes, from last […]

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