Description
A warm, cozy side dish perfect for weeknight dinners or holiday gatherings, these Brussels sprouts are roasted to caramelized perfection and topped with crunchy toasted walnuts. The sweet-tangy balsamic glaze elevates the earthy flavors, creating a dish that’s simple yet elegant enough to impress any guest.
Ingredients
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1 ½ pounds Brussels sprouts, trimmed and halved
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3 tablespoons olive oil
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Salt, to taste
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Freshly ground black pepper, to taste
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½ cup walnuts, roughly chopped
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3 tablespoons balsamic vinegar
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1 tablespoon honey or maple syrup
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Optional: 1 teaspoon garlic powder or 2 cloves garlic, minced
Instructions
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Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
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Trim and halve the Brussels sprouts, removing any yellow or damaged leaves.
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Toss the sprouts in a bowl with olive oil, salt, pepper, and optional garlic until evenly coated.
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Spread the sprouts cut-side down on the prepared baking sheet in a single layer.
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Roast for 20–25 minutes, turning halfway through, until golden and tender.
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While roasting, toast the walnuts in a dry skillet over medium heat for 3–5 minutes until fragrant.
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Mix balsamic vinegar and honey or maple syrup in a small bowl to create the glaze.
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Remove roasted Brussels sprouts from the oven, drizzle with glaze, toss gently, and sprinkle toasted walnuts on top.
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Serve immediately while warm.
Notes
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For extra crunch, add walnuts in the last 5 minutes of roasting.
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Adjust sweetness of glaze to taste.
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Leftovers can be stored in the fridge for up to 3 days and reheated in the oven.
- Prep Time: 15 minutes
- Cook Time: 25 minutes