1 1/2 lbs. fresh Brussels sprouts
1 tbsp. unsalted butter
10 oz. seedless red grapes
8 grape leaves (optional)

Cook Brussels sprouts in large amount of boiling, salted water until almost tender, about 7 minutes. Drain and rinse under cold water; drain again. (Can be prepared several hours ahead to this point.) Melt butter in large saucepan over medium heat. Stir in grapes and Brussels sprouts and heat through. Arrange grape leaves around bowl. Turn sprouts into bowl and serve.