These roasted Brussels sprouts with balsamic and thyme are the perfect Thanksgiving vegetarian side dish! And they’re ready in 45 minutes leaving you time to focus on the rest of the meal.
8 cups Brussels sprouts, trimmed and halved
2 tablespoons extra-virgin olive oil
1 teaspoon chopped thyme
1 teaspoon coarse kosher salt
¼ teaspoon pepper
¼ cup chopped toasted sliced almonds
2 tablespoons balsamic vinegar or balsamic glaze