Ingredients:

  • 1.5 lbs (680g) Brussels sprouts, trimmed and halved (or quartered if large)
  • 3 tablespoons (45ml) olive oil
  • 1/2 teaspoon (3g) kosher salt
  • 1/4 teaspoon (1g) black pepper, freshly ground
  • 2 cloves garlic, minced
  • 1/4 cup (60ml) balsamic vinegar
  • 1 tablespoon (15ml) maple syrup (or honey)
  • 1 teaspoon (5ml) Dijon mustard

Instructions:

  1. Preheat oven to 400°F (200°C).
  2. In a large bowl, toss the halved/quartered brussels sprouts with olive oil, salt, pepper, and minced garlic. Ensure sprouts are evenly coated.
  3. Spread the brussels sprouts in a single layer on the baking sheet (lined with parchment paper if using). Roast for 25-30 minutes, or until tender and deeply browned, flipping halfway through.
  4. While the sprouts are roasting, combine balsamic vinegar, maple syrup (or honey), and Dijon mustard in a small saucepan.
  5. Bring the mixture to a simmer over medium heat and cook for 5-7 minutes, or until reduced by about half and slightly thickened. Keep a close eye, it burns easily!
  6. Once the brussels sprouts are roasted, drizzle them with the balsamic glaze and toss gently to coat. Serve immediately.