12 oz. red Pretty Lady Grapes
12 oz. Brussels sprouts, halved
8 oz. pancetta
1 tbsp. avocado oil
2 tbsp. fresh thyme
6 oz. parmesan cheese
Coarse salt and ground pepper (to taste)
Heat oven to 450 degrees F. On a rimmed baking sheet, toss Brussels sprouts, grapes, and pancetta with avocado oil and thyme. Arrange Brussels sprouts so some cut sides are facing down, some up. Roast until tender and caramelized, approximately 15 – 20 minutes. Remove from oven, turn over Brussels sprouts so opposite side gets caramelize, top with parmesan, and bake for approximately 5 minutes.
Note: For vegan version, omit pancetta and parmesan cheese.