- 9oz Brussels Sprouts, (whole or pre-halved)

- 3 oz of deshelled whole walnuts

- 2 cups Balsamic vinegar

- ½ cup brown sugar (optional)

- 2 cloves garlic

- 2 tablespoons olive oil

- Salt and pepper as needed

1. Preheat oven to 450 degrees F
2. Prep the ingredients
   1. Wash and dry brussels sprouts
   2. Cut in half if not already
   3. Rough chop the whole walnuts
   4. Peel and rough chop the garlic
3. Roast the brussels sprouts
   1. Put the brussels sprouts on a sheet pan
   2. Drizzle with the olive oil
   3. Add the rough chopped garlic
   4. Add salt and pepper
   5. Toss to coat with oil and evenly distribute seasoning and garlic
   6. Bake in the preheated oven for 15-20 minutes (until the brussels sprouts are fork tender and beginning to darken at the edges)
4. Start the balsamic reduction
   1. While the brussels sprouts are roasting, heat the balsamic vinegar in a small pot on medium heat. (If you are using brown sugar add it at this time as well)
   2. Bring to a boil then reduce heat to medium-low
   3. Allow the vinegar to reduce to ¼ of the original volume
   4. You are looking for the vinegar to become thickened
   5. Turn off the heat and put the glaze into a jar to cool
5. Toast the walnuts
   1. Heat a pan over medium-high heat with no oil or any liquid in it
   2. Once hot, add in the roughly chopped walnuts
   3. Stir frequently
   4. Cook until the walnuts become fragrant and have gained a light tan color (less than 5 minutes)
6. Serve
   1. Sir the roasted brussels sprouts and walnuts together in your choice of serving dish
   2. Drizzle with the balsamic glaze
   3. Enjoy!