This easy side dish is crispy, sweet-sour, and tempting to eat out of a bowl like candy. Topped with a lemony Parmesan-walnut mixture, they're perfect for your holiday dinner…or for any night of the week. —American Home Cook
Heat the oven to 450°F. Toss Brussels sprouts and oil on a large rimmed baking sheet; season with salt and pepper. Taste a sprout and adjust seasonings as desired. Roast sprouts 20-25 minutes, until softened and deeply browned.
Meanwhile, heat olive oil in a large skillet over low heat. Add walnuts and a pinch of salt and cook, stirring often, until nuts are golden brown, 4-6 minutes. Keep an eye on them, they can burn easily. Transfer the nuts, along with their oil, to a small bowl. Add lemon zest, red pepper flakes, and Parmesan cheese; toss to combine.
Wipe out any burnt bits from the now-empty skillet. Melt the butter over medium heat. Add the balsamic vinegar, lemon juice, and honey and bring to a simmer (this will happen quickly), whisking to emulsify. Taste the glaze (blow on it first, it will be hot!) and adjust seasonings to your liking. Add Brussels sprouts; toss to coat, and taste again for seasoning.
Transfer Brussels sprouts to a platter, top with walnut mixture and serve.