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.

From The Splendid Table's® How to Eat Weekends: New Recipes, Stories & Opinions from Public Radio's Award-Winning Food Show by Lynne Rossetto Kasper and Sally Swift (Clarkson Potter Publishers, 2011). Copyright © 2011 by American Public Media. Photographs copyright © 2011 by Ellen Silverman. All rights reserved.

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Sides Vegetarian

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Brussels sprouts

Lynne Rossetto Kasper has won numerous awards as host of "The Splendid Table," including two James Beard Foundation Awards (1998, 2008) for Best National Radio Show on Food, three Clarion Awards (2007, 2008, 2009) from Women in Communication and a Gracie Allen Award in 2000 for Best Syndicated Talk Show.

Sally Swift is the managing producer of The Splendid Table. Before coming to the show, she worked in film, video and television including stints at Twin Cities Public Television, Paisley Park and Comic Relief with Billy Crystal. She also survived a stint as segment producer on The Jenny Jones Show.