Instructions
Step 1: Preheat oven to 400°F (200°C). Toss Brussels sprouts with olive oil, salt, and pepper. Spread them cut-side down on a baking sheet.
Step 2: Roast for 20-25 minutes, flipping halfway, until golden and tender.
Step 3: Meanwhile, in a small saucepan, combine honey, balsamic vinegar, and chili flakes (if using). Simmer over low heat for 3-4 minutes until slightly thickened. Stir in walnuts and set aside.
Step 4: Thread roasted Brussels sprouts onto skewers (3–4 per skewer).
Step 5: Drizzle the walnut honey sauce generously over the skewers. Garnish with fresh thyme and serve warm.
Storage Information
Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 350°F until warmed through. The skewers can also be assembled in advance and glazed just before serving.
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