Lemon-Apricot Roasted Brussel Sprouts With Grapes

• Sprouts
• 1 pound green, seedless grapes
• 1.5 pounds brussel sprouts, stems and outer leaves removed and halved
• 3 tablespoons olive oil
• 1 pinch salt
• Lemon-Apricot Sauce
• 2 tablespoons butter
• 1 tablespoon lemon juice
• 2 tablespoons lemon zet
• 1/4 cup dried apricots-diced

1. Heat oven to 350 F and place the grapes, sprouts, oil and salt in a zip top bag. Shake to coat. (do 2 batches, it necessary-depending on bag size)
2. Pour the contense of the bag onto a rimmed baking sheet, and place on the oven's center rack to roast for about 25 minutes. Shake tray ocassionally to ensure even color.
3. Meanwhile, a skillet, melt the butter, and add lemon juice, zest and apricots. Allow to simmer.
4. Pull sheet from oven, and spoon sauce over sprouts. Rotate sheet and replace in the oven, allowing to roast for an additional 25 minutes .

sprouts, green, brussel sprouts, olive oil, salt, lemonapricot sauce, butter, lemon juice, lemon zet

Taken from food52.com/recipes/7818-lemon-apricot-roasted-brussel-sprouts-with-grapes (may not work)