Ingredients:

  • 1.5 lbs Brussels sprouts, trimmed and halved (approximately 680g)
  • 2 tablespoons olive oil (30 ml)
  • Salt and freshly ground black pepper, to taste
  • 1/4 cup balsamic vinegar (60 ml)
  • 2 tablespoons maple syrup (30 ml)
  • 1/4 cup chopped walnuts (approximately 30g)
  • 1 tablespoon fresh thyme leaves, chopped (approximately 5g) (optional)

Instructions:

  1. Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper (optional). Trim and halve Brussels sprouts.
  2. Toss Brussels sprouts with olive oil, salt, and pepper in a large bowl. Spread in a single layer on the baking sheet. Roast for 20-25 minutes, or until tender and browned, flipping halfway through.
  3. While Brussels sprouts roast, toast walnuts in a dry skillet over medium heat for 3-5 minutes, stirring frequently, until fragrant. Set aside.
  4. In a small saucepan, combine balsamic vinegar and maple syrup. Bring to a simmer over medium heat and cook for 5-7 minutes, or until slightly thickened. Whisk occasionally.
  5. Once Brussels sprouts are roasted, transfer them to a serving bowl. Drizzle with balsamic glaze, sprinkle with toasted walnuts and fresh thyme (if using). Serve immediately.