Ingredients

• 1 pound Brussels sprouts, halved
• 1 pound broccoli, cut into florets
• 3 tablespoon olive oil
• 4 clove garlic, minced
• 1 teaspoon kosher salt
• 0.5 teaspoon black pepper
• 0.5 cup balsamic vinegar
• 2 tablespoon honey
• 0.5 teaspoon red pepper flakes
• 0.5 cup walnuts, roughly chopped
• 2 tablespoon fresh parsley, chopped

Steps

1. Preheat oven to 425°F.
2. Pat Brussels sprouts and broccoli florets dry with paper towels to remove excess moisture.
3. In a large bowl, toss vegetables with 3 tablespoons olive oil, minced garlic, kosher salt, black pepper, and red pepper flakes until evenly coated.
4. Divide vegetables between 2 large baking sheets in a single layer, placing Brussels sprouts cut-side down and spreading broccoli flat.
5. Roast vegetables for 20 minutes, then stir and rotate baking sheets from top rack to bottom and vice versa.
6. Continue roasting for another 10 minutes until Brussels sprouts are deeply caramelized and broccoli is golden with crispy edges.
7. While vegetables roast, combine balsamic vinegar and honey in a small saucepan over medium heat.
8. Simmer balsamic mixture for 4 minutes, stirring occasionally, until reduced by half and slightly thickened.
9. Toast chopped walnuts in a dry skillet over medium heat for 3 minutes, stirring frequently, until fragrant and lightly browned.
10. Transfer roasted vegetables from baking sheets to a large serving bowl or platter.
11. Drizzle warm balsamic glaze over vegetables and gently toss to coat evenly.
12. Top with toasted walnuts and fresh parsley, then serve immediately.