2 pounds brussels, trimmed and quartered
3 tablespoons olive oil, plus 2 teaspoons
4 teaspoons balsamic vinegar
2 teaspoons fresh thyme leaves
3/4 teaspoon kosher salt
1 cup walnuts
freshly ground black pepper
Preheat the oven to 375.
In a bowl, toss together the 3 tablespoons of olive oil, balsamic vinegar, thyme, salt, and the trimmed and quartered brussels. Place in a baking dish, or on a baking sheet, that allows the sprouts to lay in a single layer.
Bake the brussels sprouts for 30 minutes, tossing every ten minutes, until lightly browned.
While the sprouts are cooking, heat the other two teaspoons of olive oil in a skillet on medium-low heat. Add the walnuts, and toast until they become a shade darker and fragrant. Approximately 5 minutes. Transfer with a spoon to a paper towel.
Either add the walnuts to the baking dish, or combine the walnuts and brussels sprouts in a serving bowl. Garnish with fresh thyme, and freshly ground black pepper.
I am soaking up every last second with brussels sprouts this winter. Since we are currently buried under snow - its brussels sprouts night!
This recipe is so nice because it goes back to the brussels sprout before it was so trendy, and became impossible to make anything at home that rivaled what you've had out. Especially when your kitchen does not come equipped with a deep fryer. Or bacon jam. Although I would love to try and make bacon jam at some point. It is healthy, delicious, savory, and the perfect easy side. Brussels like you've never had them before.
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