Ingredients
- 1 pound Brussels sprouts, halved
- 2 cups fresh Chilean red seedless grapes
- 1 tablespoon olive oil
- 1-2tablespoons maple syrup (depending on preferred sweetness)
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 cup pecans
- 2 ounces soft goat cheese, crumbled
Directions
Preheat oven to 400°F.
Place Brussels sprouts and grapes in a large bowl. In a small bowl, whisk together olive oil, maple syrup, salt and black pepper. Toss oil mixture with sprouts and grapes. Place mixture on a rimmed baking sheet and roast for 20-30 minutes, or until Brussels sprouts are tender and grapes have begun to shrivel. Let cool.
Meanwhile, heat a heavy duty skillet over medium heat. Add pecans and heat for 4 minutes, or until browned and fragrant, shaking the pan often to prevent burning. Let cool.
In a serving bowl, toss together sprout-grape mixture, toasted pecans and top with goat cheese.