Ever thought to roast grapes? Now's the time to try it. Especially in this dish, where the sweetness of the fruit adds just the right balance.

Roasted Brussels Sprouts with Grapes and Prosciutto

Trim and halve Brussels sprouts; toss with olive oil. Scatter Brussels sprouts and grapes in a rimmed baking pan.

Roast for 30 to 35 minutes or until Brussels sprouts are crisp on the outside and tender on the inside, stirring occasionally to brown the sprouts evenly.

In a large skillet, cook prosciutto over medium heat until crispy. Cool and coarsely chop. Add prosciutto to roasted Brussels sprouts and grapes. Stir in almonds and balsamic glaze. Serve immediately.