Roasted Grapes and Winter Vegetables

Best eaten the same day they are cooked, but can be served at room temperature.

Try these paired with Ancho Cider-Glazed Hens or any roasted meat or fish.

Ingredients

• 1 pound carrots (if possible, the little multi-colored ones with about 1 inch of their tops), cut lengthwise in half or quarters

• 1 pound Brussels sprouts, halved

• 1/2 pound green seedless grapes

• 4 to 5 branches thyme

• 4 crushed garlic cloves

• 3 to 4 tablespoons good-tasting extra-virgin olive oil

• Salt and freshly ground black pepper to taste

Instructions

1. Preheat the oven to 425°F.

2. On a large half-sheet pan, toss the carrots, Brussels sprouts, grapes, thyme and garlic with the olive oil, salt and pepper.

3. Roast, turning often, for 45 minutes to 1-1/4 hours, or until the vegetables are browned and tender.