My father had the ability to create a delicious meal out of a barren kitchen. When we ran out of milk, I observed him making these biscuits. Amazing, indeed!
| Prep Time: | 15 mins |
| Cook Time: | 3 hrs 18 mins |
| Total Time: | 3 hrs 33 mins |
| Servings: | 4 |
Ingredients
- 1 tablespoon olive oil
- 1 pound Brussels sprouts, halved
- 2 cups red seedless grapes
- 1 teaspoon minced garlic
- 2 fresh rosemary sprigs
- lemon wedges for serving
- ¼ teaspoon kosher salt
- ¼ teaspoon black pepper
Instructions
- Preheat the oven to 400 degrees F (200 degrees C).
- Heat oil in a very large oven-safe skillet over high heat until shimmering. Arrange Brussels sprouts cut sides down in the skillet. Cook until cut sides are browned, 2 to 3 minutes. Stir in grapes and garlic. Top with rosemary sprigs.
- Roast in the preheated oven until sprouts are tender, about 15 minutes.
- Season with salt and black pepper. Squeeze lemon wedges over sprouts. If desired, remove rosemary before serving. Garnish with additional pepper.
- If Brussels sprouts are very large, cut into quarters.
Reviews
Followed recipe & it was wonderful!!
I loved the addition of the grapes. Next time I would maybe parboil sprouts prior to roasting them as they needed more cooking to become tender. Consequently, I added the grapes at the prescribed time and they overcooked. I might also add balsamic vinegar. The recipe seemed to lack a little zip.