From our story The Last Walnut Grove

Walnuts, Illustration by Helen Krayenhoff

By Devany Vickery-Davidson

I created this recipe for a dinner with my friend and editor of Edible East Bay, Cheryl Koehler.

Serves 4

1 pound fresh Brussels sprouts, cut in half
½  pound large red globe grapes
2/3 cup of walnut halves
¼ cup of maple sugar
Drizzle of olive oil
Sea salt, chile flakes and black pepper to taste.

Pre-heat oven to 400°. In a bowl, combine Brussels sprouts with olive oil, salt, pepper, and chile flakes. Stir till mixed. Pour onto a baking sheet and roast in the oven for 20 minutes. Add grapes and walnuts, drizzle with more olive oil, then sprinkle with the maple sugar and bake another 15 minutes or until the grapes have softened and the Brussels sprouts have browned.