Roasted Brussels Sprouts with Grapes

4 cups Brussels sprouts, trimmed and halved
2 cups seedless red grapes
1 tablespoon fresh, chopped thyme or 1 teaspoon dried thyme
½ cup pecans, coarsely chopped
1 tablespoon balsamic vinegar
2 tablespoons olive oil
Sea salt and black pepper, to taste

1. Heat oven to 425°F.
2. Place the Brussels sprouts and grapes on a rimmed baking sheet. Drizzle with olive oil, balsamic vinegar, thyme, and season with salt and pepper. Toss to coat with the oil.
3. Roast for 25 to 30 min.
4. Sprinkle with pecans and roast another 5 minutes or until Brussels sprouts are tender. Serve immediately.