Preheat oven to 400.
In a large saucepan, boil brussels sprouts for 2 minutes; drain.
In a large bowl, combine all ingredients (except walnuts) and toss until vegetables are well coated.
Lay vegetables in a single layer on a foil-lined baking sheet (for easy cleanup).
Roast for 20 minutes, turning once, or until vegatables have a few brown spots.
Place cooked vegetables in a serving dish.
Drizzle with a little olive oil. Sprinkle with toasted walnuts and some extra salt and thyme.
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