Balsamic Brussels Sprouts with Toasted Walnuts

Oven-roasted Brussels sprouts with charred edges, balsamic glaze, and toasted walnuts. A savory-tangy side dish ready in about 30 minutes.

Prep: 10 min · Cook: 20 min · Yield: 4 · Method: Oven

Ingredients

• 1.5 lb brussels sprouts
• 3 tbsp Olive oil
• 0.5 tsp Kosher salt
• 0.25 tsp Black pepper
• 2 tbsp Balsamic glaze
• 0.33 cup Walnuts

Cooking instructions

1. Preheat your oven to 400°F. Line a large rimmed baking sheet with parchment paper. — 400°F
2. Trim the woody stems off the Brussels sprouts and slice them in half through the root end.
3. In a large bowl, toss the halved Brussels sprouts with the olive oil, salt, and black pepper until evenly coated.
4. Spread the sprouts on the prepared baking sheet in a single layer, cut-side down. Roast until the edges are dark brown and crispy, about 18 to 20 minutes. (about 20 min) — 400°F
5. While the sprouts roast, roughly chop the walnuts and toast them in a small dry skillet over medium heat until fragrant, about 3 minutes. (about 3 min)
6. Transfer the roasted sprouts to a serving platter, drizzle with the balsamic glaze, and garnish with the toasted walnuts before serving immediately.