2 to 3 lbs. Brussels sprouts, trimmed and halved
1 lb. red or purple grapes
¼ cup olive oil to coat
Kosher salt and freshly ground black pepper to taste
2 tsp. garlic powder, plus more to taste
1 cup grated Parmesan (or other hard, salty cheese)
• Place a rack in the center of the oven and preheat to 450 degrees.
• Toss sprouts and grapes in a large bowl with olive oil, salt, pepper and garlic powder. Spread in a single layer on baking sheet.
• Roast 20 minutes. Stir, then roast approximately 20 more minutes, until brown and caramelized.
• Sprinkle the cheese on top of the mixture, lower the oven temperature to 425 degrees, and continue to roast 5 to 10 minutes until the cheese is melted. Serve warm.