October 2, 2017

One part I adore about living in Italy is that the generate is so seasonal. As a person time passes on to the upcoming, a new range of fruits and vegetables start off to look in the nearby outside markets and grocery retailers. When we returned from Sardinia final week, I was so joyful to uncover Brussels sprouts and pumpkin in our retailers, together with an fantastic range of wintertime greens. When we are in North America, we eat a whole lot of Brussels sprouts, and they are obtainable year spherical. In Italy, you just are not heading to uncover them remaining marketed in the course of the spring or summertime so we need to wait for slide for them to be marketed.

Whilst I think I have attempted just about each approach attainable to put together Brussels sprouts, I have to say that our preferred way to cook them is by roasting them. Roasting brings out the all-natural sweetness of any vegetable, sprouts included. September is harvest time here in Italy, so there are a variety of grapes remaining marketed in the retailers. I a short while ago picked up some seedless grapes together with my first sprouts of the time and decided to roast them jointly. I have paired Brussels sprouts with apples right before, so why not grapes? This combination was delightful and is definately heading on my Thanksgiving menu this year. The sweetness of the grapes improved the taste of the sprouts, and the addition of walnuts included a very little texture, which is just what was needed.

Buon Appetito!
Deborah Mele 2017

Brussels Sprouts With Grapes & Walnuts


  • one one/2 lbs Brussels Sprouts, Trimmed & Halved
  • one Pound Seedless Grapes, Stems Discarded
  • three Tablespoons Olive Oil
  • 4 Tablespoons New Thyme
  • Salt & Pepper To Flavor
  • 2 Teaspoons Balsamic Vinegar
  • three/4 Cup Walnuts


  1. Preheat oven to 425 degrees F. Line two baking sheets with aluminum foil.
  2. In a medium sized bowl, toss the oil with the sprouts, grapes, thyme, salt and pepper.
  3. Roast for ten minutes, then stir, and continue to cook right until the sprouts are fork tender, about a different ten minutes or so.
  4. Toss the combination with the vinegar and provide immediately.

Martha Stewart Roasted Brussels Sprouts With Grapes