Ingredients:

  • 1 lb (454g) frozen Brussel sprouts
  • 2 tablespoons (30ml) olive oil
  • ½ teaspoon (2.5ml) garlic powder
  • ¼ teaspoon (1.25ml) salt, plus more to taste
  • ⅛ teaspoon (0.625ml) black pepper, plus more to taste
  • ¼ cup (60ml) balsamic vinegar
  • 1 tablespoon (15ml) honey or maple syrup (for vegan option)

Instructions:

  1. Preheat oven to 400°F (200°C).
  2. In a large bowl, toss frozen Brussel sprouts with olive oil, garlic powder, salt, and pepper until evenly coated.
  3. Spread Brussel sprouts in a single layer on the prepared baking sheet. Roast for 25-30 minutes, flipping halfway through, until tender and nicely browned with crispy edges.
  4. In a small saucepan, combine balsamic vinegar and honey (or maple syrup). Bring to a simmer over medium heat and cook for 5-7 minutes, or until the glaze has thickened slightly and coats the back of a spoon. Watch carefully to avoid burning.
  5. Remove Brussel sprouts from the oven and drizzle with the balsamic glaze. Toss gently to coat. Serve immediately.