Roasted Sprout Medley

1 pound fresh brussels sprouts

2 cups small broccoli florets

2 cups quartered apples, cored but not peeled

2 cups red seedless grapes

2 tablespoons extra-virgin olive oil

½ teaspoon dried thyme

½ teaspoon salt

¼ teaspoon ground black pepper

¼ cup apple cider or no-sugar-added apple juice

1 tablespoon balsamic vinegar

½ cup chopped walnuts, toasted (see note)

Heat oven to 400 degrees. Spray a large metal baking pan with nonstick cooking spray.Wash the sprouts, removing any yellowed leaves, and cut in half. Add the sprouts, broccoli, apples and grapes to the prepared pan. (You can keep them separate, if desired.)Drizzle with olive oil and sprinkle with thyme, salt and pepper. Roast for 20 minutes or until sprouts are tender and beginning to caramelize.Add apple cider, balsamic vinegar and toasted walnuts; toss and scrape bottom of pan for caramelized bits and serve.Serves 10.Cook#146;s note: You can add the walnuts during the last 3 minutes of roasting to toast them in the same pan (walnuts will burn if added before then), or toast separately and sprinkle over the top before serving.@Recipe nutrition:Nutrition values per serving: 124 calories (50 percent from fat), 7 g fat (0 saturated), 15 g carbohydrates, 3.5 g fiber, 4 g protein, 0 cholesterol, 135 mg sodium.