This is the way I roast almost all my vegetables. Feel free to use your favorite herbs and spices. I've used soy sauce and curry powder before when roasting vegetables. Balsamic vinegar is a nice touch, especially with roasted brussels sprouts.
- 4 cups brussels sprouts, halved if large
- 2 cups red grapes
- 1 tablespoon extra virgin olive oil
- 3 sprigs fresh thyme, leaves removed
- salt and pepper, to taste
- 1 teaspoon balsamic vinegar
- 3 tablespoons toasted pine nuts