Roasted Brussels Sprouts and Grapes with Walnuts

Ingredients:

1 pound Brussels sprouts (small ones, preferred)

1 Tablespoon olive oil, divided

1 teaspoon maple syrup

Salt and pepper, to taste

1 teaspoon dried thyme

1 cup of seedless grapes (red or green)

1/3 cup walnuts

1 teaspoon balsamic vinegar

Directions:

1. Preheat oven to 375 degrees.
2. Wash the Brussels sprouts, trim the stem ends, pull off the outer leaves and cut in half.
3. In a bowl, put ½ T olive oil and the maple syrup, mix.  Add the Brussels sprouts, thyme, salt, and pepper. Toss to cover with the spices and oil and syrup mixture. 
4. Place the Brussels sprouts cut side down on a rimmed baking sheet.  (Keep the bowl for later use.)
5. Put in oven and roast for 15 minutes.
6. As they are roasting, prepare the grapes and walnuts.  Add the remaining olive oil to the bowl and toss the grapes to cover them.  Set aside.  Toast the walnuts either on a separate baking dish in the oven or in the toaster oven.  Watch them so they don’t burn.  Three to five minutes is usually sufficient.
7. When the first 15 minutes are up, add the grapes to the pan with the Brussels sprouts, toss all together, and continue roasting for another 10 to 15 minutes.  The Brussels sprouts should be browned and the grapes soft.
8. Put the Brussels sprouts and grapes in a serving bowl and toss with the balsamic vinegar.  Top with the toasted walnuts and serve.