Ingredients:

  • 1.5 lbs (680g) Brussels sprouts, trimmed and halved (or quartered if large)
  • 3 tablespoons olive oil
  • 1/2 teaspoon kosher salt (or sea salt)
  • 1/4 teaspoon black pepper, freshly ground
  • 2 tablespoons balsamic vinegar
  • 1 tablespoon maple syrup (or honey)
  • Optional: 1/4 cup toasted walnuts or pecans, roughly chopped (for garnish)

Instructions:

  1. Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper for easy cleanup (optional).
  2. In a large bowl, toss the halved Brussels sprouts with olive oil, salt, and pepper until evenly coated.
  3. Spread the Brussels sprouts in a single layer on the prepared baking sheet, cut-side down. This promotes browning.
  4. Roast for 20-25 minutes, or until the sprouts are tender and nicely browned, flipping halfway through for even cooking.
  5. While the Brussels sprouts are roasting, combine the balsamic vinegar and maple syrup (or honey) in a small saucepan.
  6. Bring the glaze to a simmer over medium heat and cook for 5-7 minutes, or until slightly thickened. It should coat the back of a spoon.
  7. Remove the Brussels sprouts from the oven and transfer them to a serving bowl. Drizzle with the balsamic glaze and toss to coat.
  8. Garnish with toasted walnuts or pecans, if desired. Serve immediately and enjoy!