A delightful dish of caramelized Brussels sprouts paired with toasted walnuts, perfect for any occasion.
Preheat your oven to 350°F (175°C).
Preheating ensures even cooking for the walnuts.
Spread the walnuts on a baking sheet and toast them in the oven for about 7 minutes until fragrant. Remove and let cool.
Keep an eye on the walnuts to prevent burning.
Trim the ends of the Brussels sprouts and remove any yellowed outer leaves. Cut larger sprouts in half.
Uniform sizes ensure even cooking.
In a small bowl, whisk together the honey, Dijon mustard, and balsamic vinegar to create the glaze.
Adjust the sweetness or tanginess of the glaze to your preference.
Heat olive oil in a skillet over medium heat. Add the Brussels sprouts and cook until they start to brown, about 5 minutes.
Stir occasionally to prevent sticking.
Pour the glaze over the Brussels sprouts, reduce the heat to low, and cover. Cook for 10 minutes until tender and glazed.
Stir occasionally to ensure even coating.
Stir in the toasted walnuts and season with salt and pepper to taste.
Add the walnuts just before serving to maintain their crunch.
Serve the glazed Brussels sprouts warm as a side dish or a light main course.
Garnish with a sprinkle of fresh herbs for added color.
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