Makes 2-3 servings


  • 1/2 c. walnuts, chopped
  • 12 ounces of brussels sprouts, trimmed and halved if large.
  • a few drizzles
  • 2 tsp. of Thirteenth Wonder, and more if you like
  • 1/2 cup of balsamic vinegar
  • 1 Tbsp. Orange Blossom honey


  1. Preheat the oven to 375 ̊. Spread the walnuts on a baking sheet and toast in the oven, tossing once, until fragrant, 5 to 7 minutes.

  2. Add Brussel sprouts to the sheet and sprinkle with Thirteenth Wonder and roast, tossing halfway through, until golden brown and tender, for 25 to 30 minutes.

  3. Meanwhile, combine the balsamic vinegar and honey in a saucepan. Bring to almost a boil, then reduce the heat to medium-low and simmer until very thick, 15 to 20 minutes. Drizzle the balsamic reduction over the roasted brussel sprouts. Sprinkle with the walnuts before serving.

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