Preheat oven to 450 degrees F (230 degrees C).
Combine Brussels sprouts
red onion
and garlic in a large bowl. Drizzle balsamic vinegar
olive oil
and maple syrup over the sprouts mixture and toss to coat. Season vegetables with salt and pepper; pour onto a baking sheet.
Roast vegetable mixture in preheated oven until the sprouts are tender and the sauce thickened
about 40 minutes.
Transfer vegetables and sauce to a large serving bowl; add walnuts
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