Roasted Brussels Sprouts with Balsamic, Honey, and Walnuts
700 g Brussels sprouts, trimmed
1 Shallots, sliced
2 tbsp Olive oil
2-3 tbsp Balsamic vinegar
1/2 tbsp Honey
2-3 sprig Thyme
Salt and freshly ground black pepper
2 tbsp Walnuts, roasted and chopped
1 tbsp Pomegranate pearls
Preheat oven to 200C/400F. Remove the outer leaves from Brussels sprouts and trim the stems. Cut the sprouts in half. Slice the shallots and place them in a roasting pan together with Brussels sprout halves.
Combine olive oil, Balsamic vinegar and honey in a small bowl. Toss the Brussels with Balsamic mixture and thyme sprigs. Season with salt and black pepper.
Roast, tossing twice during cooking, until the Brussels sprouts are tender and lightly browned, about 20 minutes. Remove from the oven. Add in chopped roasted walnuts and pomegranate pearls. Serve immediately.