Balsamic Roasted Brussels Sprouts with Walnuts

I like to think of these Brussels sprouts as an updated take on the green beans with almonds that we've all eaten one too many times at Thanksgiving dinner. The balsamic and maple syrup reduce while cooking to create a sweet glaze that helps to balance out the bitterness of the sprouts, while the walnuts and Parm add a rich nuttiness that compliments the rest of the flavors beautifully. I love this recipe because it's incredibly simple to put together and only uses five ingredients, if you consider olive oil, salt, and pepper pantry staples as I do.

Balsamic Roasted Brussels Sprouts with Walnuts
Serves 4

1 lb Brussels sprouts, trimmed, halved
2 TB olive oil
2 TB balsamic vinegar
1 TB pure maple syrup
½ tsp Kosher salt
¼ tsp fresh-ground pepper
1 handful walnuts, toasted, chopped (for garnish)
Parmigiano Reggiano, shaved with a vegetable peeler (for garnish)

Preheat oven to 400 degrees. Line a rimmed baking sheet with foil or parchment paper.

Combine all ingredients except garnishes in a large bowl. Pour onto prepared baking sheet and spread out into an even layer. Roast for 30 minutes, stirring every 10 minutes to encourage even browning. For the last 10 minutes of cooking, make sure the majority of the sprouts are facing cut-side down to help them caramelize. 

Remove from oven, cool slightly, and season with a bit more salt and pepper to taste. Pour into a serving bowl and garnish with chopped walnuts and shavings of Parm. Toss gently to combine and serve warm.

What's your favorite green vegetable to serve for Thanksgiving dinner?
Cheers! Alex