Roasted Brussels Sprouts with Toasted Walnuts, Caramelized Shallots and Garlic

From Jamie's Palate in the Bucks County News

1 pound fresh Brussels sprouts

1 tablespoon fresh thyme, chopped

3 shallots, chopped

3 cloves garlic, chopped

1/2 cup walnut pieces

1/4 cup olive oil

Salt and pepper to taste

Start by preheating the oven to 375 degrees. Next, remove the exposed (cut) end of the sprouts. Then, cut them in half and place them in a bowl, mixing them with an eighth of a cup of olive oil and salt and pepper.

From there, spread the sprouts out evenly on a baking sheet. If they are bunched together, they will steam instead of roast, and you’ll lose the beautiful flavor because the sprouts will not caramelize. Put them in the oven for 20 to 30 minutes. It’s okay if the outer leaves turn brown.

The shallots and garlic really make this dish. While the sprouts roast, heat an eighth of a cup of olive oil in a skillet. Then add the shallots, chopped thyme and garlic and sauté the mixture until it begins to soften and turns translucent.

Once you remove the sprouts from the oven, add them to the garlic-and-shallots mixture. Check the seasoning before serving.