Roasted Beetroot and Brussels Sprout Salad with Balsamic Glaze

Preheat oven to 200°C (400°F). Line a baking sheet with parchment paper.

In a large bowl, toss the beetroot and Brussels sprouts with 2 tablespoons of olive oil, salt, pepper, and thyme (if using).

Spread the vegetables in a single layer on the prepared baking sheet.

Roast for 25-30 minutes, or until the beetroot is tender and the Brussels sprouts are slightly browned and crispy, flipping halfway through.

While the vegetables are roasting, prepare the balsamic glaze. In a small saucepan, combine the balsamic vinegar, honey (or maple syrup), and Dijon mustard.

Bring the mixture to a simmer over medium heat and cook for 5-7 minutes, or until the glaze has thickened slightly and coats the back of a spoon.

Remove the roasted vegetables from the oven and transfer them to a serving bowl.

Drizzle the balsamic glaze over the vegetables. Sprinkle with chopped walnuts.

Serve warm or at room temperature.