extra-virgin olive oil
trimmed and cut in half
freshly ground black pepper
seedless red grapes
toasted (see Notes)
Preheat oven to 425°F. Brush two baking sheets with 1 teaspoon of olive oil each.
In a large bowl, toss together the Brussels sprouts, 1 tablespoon olive oil, salt, and pepper. Spread the Brussels sprouts in a single layer on one of the prepared baking sheets, cut side down.
In the same bowl, toss together the grapes, shallots, and remaining 1 tablespoon olive oil. Transfer to the second baking sheet.
Place both sheets in the oven and roast. After 15 minutes, remove the pan with the grapes from the oven and stir. Return it to the oven and remove the pan with the Brussels sprouts and stir. Return it to the oven and continue roasting until the sprouts are golden and can be easily pierced with a fork, about 10 more minutes (25 minutes total). Remove both pans from the oven.
In a small bowl, combine the balsamic vinegar with 1 tablespoon water. Pour it over the grapes (still in the pan), then stir and scrape up any browned bits.
In a large serving bowl, combine the Brussels sprouts and the grapes with their juices. Top with the almonds and serve.
How to toast almonds: Place almonds in a nonstick skillet over medium heat. Cook, tossing frequently, until the almonds are aromatic and golden in color, about 5 to 6 minutes. They will brown quickly once the pan gets hot.
Nutrition facts per serving (0.67 cups)
Saturated fat: 1g
Polyunsaturated fat: 1g
Monounsaturated fat: 5g
Vitamin A: 12%
Vitamin C: 116%