Ingredients
2 lbs Brussel Sprouts
1/2 cup Walnut Pieces
1/4 cup Olive Oil
1 teaspoon Dried Thyme
1 1 teaspoon Dried Oregano
2 teaspoons Garlic Powder (or Fresh)
4 teaspoons Sea Salt
1/8 teaspoon Black Pepper
2 tablespoons Maple Syrup
1/2 cup Chopped Onion
1/2 cup Sliced Shallots
Preparation
Preheat oven to 400F. Trim Brussels Sprouts and cut in quarters or halves. Place in a large pot with 4 quarts of boiling salted water and parboil for 2 minutes. Shock them in cold water then drain well,
In a skillet toast walnut pieces over medium heat.
In a large bowl, whisk olive oil, spices, maple syrup. Add onions and shallots and sprouts and toss until coated.
Lay vegetables on a baking sheet and roast for 15-20 minutes, turning once. Mix in walnuts and roast for an additional 5 mins until vegetables have a few brown spots.
