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2fa14f1b 8e38 4fa9 bf4b cc5300aff20c  2016 02 27 17 14 04
EmilyC
EmilyC

I've been obsessed lately with roasted grapes so decided to pair them with Brussels sprouts. I tossed the halved sprouts and grapes with a lemony, mustardy vinaigrette, lots of thyme, and piment d'espelette, and roasted them at 425. Once cooled, I tossed them with Clothbound cheddar, sherry vinegar, hazelnuts, and the raw leaves that fell of the sprouts when I prepped them.

Merrill Stubbs
Merrill Stubbs
Wow, love this idea!
EmilyC
EmilyC
Thanks Merrill! I was happily surprised by how much I liked this!