Preheat the oven to 400 degrees F.
Spread nuts on a foil lined cookie sheet and roast about 5 minutes. Careful, they burn fast! Take them out as soon as they smell nutty.
Next up, wash your Brussels and pick off any leaves that are ugly. Trim the stem and cut in half.
Then toss with olive oil (or half olive oil half schmaltz), salt and pepper in a bowl.
Spread on a cookie sheet lined with foil and roast for 20 minutes, flipping halfway through, or until golden brown. I like mine roasted until very brown, but do what Jew like!
Immediately toss with gribenes and nuts and drizzle with aged balsamic if desired. Eat right away!