Roasted in olive oil until crispy, these delicious seasonal Brussels sprouts get drizzled with a maple balsamic glaze then topped with toasted walnuts.  Yum!  It’s an easy side dish that is great for any weeknight dinner or holiday meal.

Servings: 8

Ingredients:

• 2 pounds Brussels sprouts, halved, stems and yellow outer leaves removed
• 2 tablespoons extra virgin olive oil
• Kosher salt and freshly ground pepper
• 1 1/2 Tbsp balsamic vinegar
• 1 1/2 Tbsp maple syrup
• 1/2 cup toasted walnuts*

Directions:

1. Preheat oven to 400°F.
2. Drizzle olive oil on a baking sheet, toss Brussels sprouts in oil and spread out in single layer.  Roast in the oven, stirring once halfway through to brown evenly.  Roast until golden brown, crisp on the outside and tender inside, about 20-30 minutes. Salt and pepper to taste.
3. Combine balsamic vinegar and maple syrup.  Drizzle over Brussels sprouts.  Top with toasted walnuts.  Serve.

Tips:

• *How to Toast Walnuts in the Oven/Toaster Oven: Preheat oven to 325°F. Arrange walnuts in a single layer on baking sheet. Toast until browned and fragrant, stirring occasionally, about 7 to 10 minutes.
• How to Select and Store Brussels Sprouts: Look for bright green Brussels sprouts that are firm and heavy for their size. The leaves should be tightly packed.  Store unwashed Brussels sprouts in a perforated plastic bag for up to a week.  Wash before using.