This sometimes unpopular but very nutritious, humble Brussel Sprout is a cultivar (The cultivar is the basic grouping, or taxon (= culton), for cultivated varieties.) in the Gemmifera gathering of cabbages (Brassica oleracea), developed for its eatable buds. The verdant green vegetables are commonly 2.5–4 cm (0.98–1.6 in) in distance across and look like small scale cabbages. The Brussels sprout has long been well known in Brussels, Belgium, and may have started and picked up its name from there.
Roasted Brussels Sprouts and Grapes
Brussels sprouts, trimmed and halved
red seedless grapes
cloves garlic, sliced
fresh thyme leaves
kosher salt and black pepper
Heat oven to 375° F. On a large rimmed baking sheet, toss the Brussels sprouts and grapes with the oil, garlic, thyme, ½ teaspoon salt, and ¼ teaspoon pepper.
Turn the Brussels sprouts cut-side down and roast until golden brown and tender, 20 to 25 minutes.