Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper. <
P id=”instruction-step-2″ style=”margin-bottom: 1em”>2. Toss halved Brussels sprouts with olive oil, maple syrup (or honey), salt, and pepper.
P id=”instruction-step-3″ style=”margin-bottom: 1em”>3. Arrange sprouts cut-side down on the baking sheet. Roast for 25–30 minutes, flipping halfway, until edges are golden and crispy.
Id=”instruction-step-4″ style=”margin-bottom: 1em”>4. While sprouts roast, toast walnuts in a dry pan over medium heat for 2–3 minutes.
=”instruction-step-5″ style=”margin-bottom: 1em”>5. In a small saucepan, warm honey and apple cider vinegar until just bubbling. Stir in the toasted walnuts and remove from heat.
=”instruction-step-6″ style=”margin-bottom: 1em”>6. Once sprouts are roasted, thread 4–5 onto each wooden skewer.
Instruction-step-7″ style=”margin-bottom: 1em”>7. Drizzle walnut honey glaze over skewers and garnish with fresh thyme.
Instruction-step-8″ style=”margin-bottom: 1em”>8. Serve warm on a holiday platter.
