Balsamic Roasted Brussels Sprouts with Walnuts

This is my go‑to “oh right, vegetables” side: high‑heat roasted Brussels sprouts tossed with a quick balsamic‑maple drizzle and walnuts. It’s simple, but it tastes like something you’d happily eat on purpose, not just because you “should” eat greens.

Ingredients

• 12–14 oz Brussels sprouts, trimmed and halved
• 1 tbsp extra‑virgin olive oil
• 1/4 tsp kosher salt
• Freshly ground black pepper
• 1 tbsp balsamic vinegar
• 1–2 tsp pure maple syrup (use 1 tsp if you’re watching sugars more tightly)
• 2 tbsp chopped walnuts

Instructions

1. Heat oven to 425°F (220°C) and line a sheet pan with parchment.
2. Toss the Brussels sprouts with olive oil, salt, and pepper, then spread them cut‑side down in a single layer on the pan.
3. Roast 18–22 minutes, until deeply browned on the cut sides and tender inside.
4. While they roast, mix the balsamic vinegar and maple syrup in a small bowl.
5. When the sprouts are almost done, sprinkle the walnuts on the pan and roast 3–4 more minutes to lightly toast them.
6. Remove from the oven, drizzle with the balsamic‑maple mixture, toss, and adjust salt/pepper to taste.

Little notes

Brussels sprouts bring fiber and plant compounds that support cholesterol management, while walnuts add extra heart‑healthy fats. This plays really well next to fish, grilled chicken, or even just a bowl of grains.