"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!
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!
- 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.