Wednesdays Unplugged – Roasted Brussels Sprouts and Grapes with Walnuts

QuoteCup

 

"When I was 5 years old, my mother always told me that happiness was the key to life. When I went to school, they asked me what I wanted to be when I grew up. I wrote down ‘happy’. They told me I didn’t understand the assignment, and I told them they didn’t understand life." ~ John Lennon

 

 NOTE: I spend my Wednesdays Unplugged from appointments. It's my day to stay home, enjoy cooking and welcome our kids and grandkids for dinner in the evening. We end our meal with quotes from the Norwegian 'Quote Cup' passed on to me from my grandmother. I share a quote and a recipe here each week, and sometimes some photos of family fun. I love trying new recipes…and love getting recipes you would like to share!

2017-03-15-bdays2

More snow this week, hopefully we are near the end of snow season. Also celebrating more birthdays… landmark birthday of a dear friend… and our son's birthday, the last in our string of family birthdays for now. We brought back some very cool sheets for him from Modernism Week!

 
RECIPE OF THE WEEK
 
Rather than pick the menu for his birthday dinner this year our son asked to be surprised. His meal included such throw-backs as green rice krispie bars… once taken to school as birthday treats since his birthday is the day before St. Patrick's Day (but no one would eat them because they looked gross)! He happens to love Brussels sprouts so I tried this new recipe… very interesting taste combination.
 
Brussels sprouts-grapes1
ROASTED BRUSSELS SPROUTS AND GRAPES with walnuts
  • 24  ounces Brussels sprouts (about 8 cups), halved or quartered if large
  • 24 ounces red seedless grapes
  • 4 tablespoons fresh thyme
  • Coarse salt and freshly ground black pepper
  • 2 teaspoons balsamic vinegar
  • 1/2 cup walnuts, toasted and coarsely chopped

Heat oven to 450 degrees F. Toss Brussels sprouts and grapes with oil and thyme and put on large baking sheet/jelly roll pan. Season with salt and pepper. Roast until caramelized and tender, about 20 minutes. Drizzle with balsamic vinegar, scrape up any caramelized bits with a wooden spoon, toss in walnuts and serve.

Sharlene Hensrud, RE/MAX Results - Email - Minneapolis Realtor Who Cooks
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I love what I do! Highly insightful, analytical and creative, there is nothing I love more than helping you find the right solution for your real estate transition. My mission is to serve my clients with honesty and integrity, exceeding their expectations in service and support… and to help others by donating a portion of every transaction to Habitat for Humanity.

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