The red grapes' sweetness brings out the nutty notes in the sprouts. Walnuts can be swapped for almonds or pecans.
Heat oven to 450 degrees.
On 2 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.
Drizzle each tray with 1 teaspoon vinegar and scrape up any caramelized bits with a wooden spoon.
Toss in walnuts.
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