Roasted Brussels Sprouts with Grapes

Ingredients:

• 0.9 kg Brussels sprouts, trimmed and halved (if large)
• 3 tbsp. l. olive oil
• 3 tablespoons unsalted butter
• 2 cups seedless red grapes
• 2 tsp chopped fresh thyme
• 1 bunch green onions, cut into 2cm pieces.
• 2 tablespoons of honey
• 1/4 cup chopped, peeled hazelnuts

Preparation:

1. Place a baking sheet on the middle rack of the oven and preheat to 230°C (450°F). In a large bowl, toss the Brussels sprouts with olive oil, 1/2 teaspoon salt, and freshly ground black pepper to taste. Place on the hot baking sheet and roast, stirring halfway through, until tender and crisp-brown, 20 to 30 minutes.
2. Meanwhile, melt the butter in a large skillet over medium-high heat. Add the grapes and thyme and cook, stirring, until the grapes begin to burst, about 4 minutes. Add the green onions and honey. Increase the heat to high and bring to a boil. Reduce the heat to medium and simmer until the juices thicken and the grapes are glazed, 1 to 2 minutes. Season with salt and pepper to taste. Transfer the Brussels sprouts to a serving platter, top with the grapes, and sprinkle with hazelnuts.