Balsamic Brussels Sprouts Skewers

Balsamic Brussels Sprouts Skewers

1 lb Brussels sprouts, trimmed and halved

2 tbsp OT olive oil

1 tbsp OT maple balsamic vinegar

1/2 tsp sea salt

1/4 tsp black pepper

1/3 cup toasted walnuts, chopped (pistachios work too)

2 tbsp honey

1 tsp OT apple cider vinegar

Optional: fresh thyme for garnish

8–10 wooden skewers

Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.

In a large bowl, toss Brussels sprouts with olive oil, balsamic, salt, and pepper util well covered.

Arrange sprouts cut-side down on the baking sheet. Roast for 25–30 minutes, flipping after 15 minutes looking for a golden and crispy edge.

While sprouts roast, toast walnuts in a dry pan over medium heat for 2–3 minutes.

In a saucepan, warm honey and apple cider vinegar until just bubbling. Stir in the toasted walnuts and remove from heat.

Tread 4-5 of the sprouts on skewers, drizzle with walnut syrup and serve warm.  Garnish with fresh thyme.