1. Preheat oven to 425°F.
2. Wash Brussels sprouts and remove any wilted outer leaves. Trim ends and halve each sprout through the core
3. Steam until just fork tender, about 6 minutes. This can be done the day before and then refrigerated. Bring to room temperature before coating with glaze and roasting.
4. Add the balsamic vinegar and a few grinds of pepper to a small sauce pan.
5. Boil the vinegar until it's reduced to about 2 tablespoons and looks slightly syrupy, about 2 minutes.
6. Reduce the heat to low, add the butter and stir until melted.
7. Combine sprouts, balsamic glaze, and walnuts in a large bowl and toss until sprouts are coated with the glaze.
8. Transfer to an oven safe pan and roast in preheated oven for 10 minutes, or until outer leaves of sprouts begin to crisp.
9. Sprinkle with salt to taste.

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