Roasted Brussels Sprouts And Walnuts

• 1-1/2 pound Brussels Sprouts
• 1 whole Large Shallot, Thinly Sliced
• 12 sprigs Fresh Thyme Or Substitute 3/4 Teaspoon Of Dried For The 12 Sprigs Fresh
• 1/4 teaspoons Salt
• 1/4 teaspoons Pepper
• 3 Tablespoons Extra Virgin Olive Oil
• 1/2 cups Walnut Halves
• 2 Tablespoons Walnut Oil (or Double This Amount If You Use Extra Virgin Olive Oil)
• 2 Tablespoons Grated Parmesan Cheese (optional)
• 2 teaspoons Balsamic Glaze (optional)

1. 1. Preheat oven to 400 F.
2. 2. Trim off the ends and remove the outer leaves of the Brussels sprouts; cut any large Brussels sprouts in half.
3. 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.
4. 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.
5. 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.
6. 6. Drizzle a little balsamic glaze over the top and sprinkle with Parmesan cheese (optional).
7. Roasted Brussels Sprouts with Walnuts can be served hot from the oven, or at room temperature.

brussels, shallot, thyme, ubc, ubc, olive oil, walnut halves, walnut oil, parmesan cheese

Taken from tastykitchen.com/recipes/sidedishes/roasted-brussels-sprouts-and-walnuts/ (may not work)