Two Herb Honey Vinegar Brussels Sprouts & Butternut Squash with Walnuts
From: Flavor and Friends
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
Preheat your oven to 400°F.
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
Roast for 35 to 45 minutes or until fork-tender and evenly caramelized.
In a nonstick frying pan over medium heat, toast walnuts about 3 minutes or so. Be mindful not to burn.
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/