Roasted Brussels Sprouts with Grapes and Balsamic Glaze
trimmed and halved lengthwise
extra-virgin olive oil
ground black pepper
ready-to-use balsamic glaze
Heat oven to 450 degrees.
On baking sheet, toss sprouts with olive oil, salt, and pepper, to taste, until sprouts are well-coated.
Roast until deep golden brown, about 17–20 minutes, turning sprouts halfway through roasting.
Stir in grapes and roast 3–5 minutes.
Transfer to bowl and drizzle with glaze, or drizzle platter with glaze and pile sprouts on top.