Roasted in olive oil and maple syrup, this healthy side dish will earn a thumbs-up (and requests for seconds!) from even the most finicky of Thanksgiving guests.
2-1/2 pounds Brussels sprouts, halved lengthwise
1/4 cup walnuts, coarsely chopped
2 tablespoons extra-virgin olive oil
3 tablespoons maple syrup
2 tablespoons fresh thyme leaves, minced
kosher salt and freshly ground black pepper
Preheat oven to 400. In a large skillet, combine sprouts with 3/4 cup water. Bring to a simmer over medium heat, cover and cook for 5 minutes until sprouts are crisp-tender.
Meanwhile, spread walnuts onto a baking sheet, and toast in oven for 5 minutes until they begin to turn golden.
Remove cover from Brussels sprouts and increase heat to medium-high. Add olive oil, maple syrup and thyme and cook, stirring occasionally, until sprouts begin to caramelize. Season with salt and pepper, sprinkle with toasted walnuts and serve.