Two Herb Honey Vinegar Brussels Sprouts & Butternut Squash with Walnuts
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Serves 10 to 15
INGREDIENTS
  • ¾ cup olive oil, plus more as needed
  • ¼ cup balsamic vinegar
  • ¼ cup honey
  • 3 tablespoons fresh rosemary, minced
  • 2 tablespoons fresh thyme, minced
  • 2 pound Brussels sprouts, halved
  • 2 pound butternut squash, cubed
  • 1½ teaspoons fleur de sel
  • 1 teaspoon freshly ground black pepper
  • ½ cup walnuts, chopped
DIRECTIONS
  1. Preheat your oven to 400°F.
  2. In a small mixing bowl, whisk together oil, vinegar, honey, rosemary and thyme until well combined. In a ¾–sized baking sheet (or 2 half-sized sheets,) add Brussels sprouts and squash in a single layer. Drizzle with oil mixture. Season with salt and pepper
  3. Roast for 35 to 45 minutes or until fork-tender and evenly caramelized.
  4. In a nonstick frying pan over medium heat, toast walnuts about 3 minutes or so. Be mindful not to burn.
  5. Sprinkle walnuts on top of vegetables, toss lightly. Serve immediately.
Recipe by Flavor and Friends at http://flavorandfriends.com/two-herb-honey-vinegar-brussels-sprouts-butternut-squash-with-walnuts/