adapted from Whole Living Magazine (the BEST magazine ever...)
12 oz brussels sprouts cut in half (about 4 cups)
12 oz grapes (about 2 cups)
2 tbs butter
1 tbs olive oil
1 tsp balsamic vinegar
1/4 cup toasted, chopped walnuts
Heat oven to 350, on cookie sheet lined with parchment paper toss brussels sprouts, grapes, and butter. Roast until caramelized and tender, about 30-40 minutes. Drizzle with vinegar (if desired), olive oil, and toss in walnuts (if desired).
This is an AMAZING, simple side dish. It is even great heated up the next day!