Roasted Brussels Sprouts with Candied Walnuts

Roasted Brussels Sprouts & Candied Walnuts Ingrediants 3 lbs Brussels Sprouts quartered 1/4 cup of olive oil + 2 tbsp 1/4 cup of red wine vinegar 1 tbsp mustard 2 garlic cloves, minced 1 shallot, minced 1 cup candied walnuts, chopped Preheat the oven to 425F.  In a large bowl, toss the brussels sprouts with 1/4 cup of the olive oil and season with salt and pepper.  Spread the brussels sprouts on 2 large baking sheets and roast for about 45 minutes, stirring once or twice, until tender and charred in spots; shift the pans halfway through roasting. Coarsley chop the nuts. In a large bowl, wisk the vinegar with the mustard.  Whisk 2 tbsp of olive oil until emulsified.  Add the garlic and shallots; season with salt and pepper.  Add the brussels sprouts and walnuts and toss well.  Serve.