Balsamic & Cabernet Brussels Sprouts with Red Grapes and Bacon
- 4 cups brussel sprouts, whole
- 2 cups red grapes, whole
- 5 slices of bacon, chopped
- 1/4 cup balsamic vinegar
- 1/4 cup Sebastiani Sonoma County Cabernet Sauvignon
- 1/4 cup maple syrup
- 2 cloves garlic, diced
- 1 tbsp fresh thyme, chopped
- 1 tbsp olive oil
- Pinch of salt and pepper, to taste
Preheat your over to 350 degrees F
In a small mixing bowl, combine balsamic vinegar, Cabernet Sauvignon, maple syrup, garlic, olive oil, thyme, salt and pepper. Mix thoroughly.
In a large mixing bowl, mix brussels sprouts, red grapes and bacon.
Oil or foil a baking sheet and spread the brussels sprouts, red grapes and bacon evenly.
Pour contents from the small mixing bowl evenly over the contents of the baking sheet. Roll brussels sprouts, red grapes and bacon around to coat them with the mixture.
Place in oven and bake for 50 minutes. Be sure to stir around contents to evenly cook if your baking sheet is smaller in size.
Let cool for 5 minutes and serve.