Roasted Brussels Sprouts And Walnuts

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   1. Preheat oven to 400 F.

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   2. Trim off the ends and remove the outer leaves of the Brussels sprouts; cut any large Brussels sprouts in half.

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   3. Put the Brussels sprouts into the center of a rimmed sheet pan along with the sliced shallot and thyme. Sprinkle salt, pepper and the olive oil over the top. Give it a toss to coat. Rearrange the Brussels sprouts in a single layer, but they can still be close together. Bake for 20 minutes.

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   4. After 20 minutes, remove the pan from the oven, stir the Brussels sprouts and sprinkle the walnuts on the top. Return to the oven for another 5 minutes of roasting. The Brussels sprouts are done when a paring knife is easily inserted into the center.

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   5. Remove pan from the oven and immediately drizzle the walnut oil over the top. Give it a toss and transfer to a serving bowl. If desired, you may want to pick out any thyme sprigs.

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   6. Drizzle a little balsamic glaze over the top and sprinkle with Parmesan cheese (optional).

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   Roasted Brussels Sprouts with Walnuts can be served hot from the oven, or at room temperature.

* Per serving · 4 servings · Values may vary.