Ingredients:

  • 1 lb (450g) frozen Brussels sprouts, halved (if large)
  • 2 tablespoons olive oil
  • 1/2 teaspoon sea salt (or kosher salt)
  • 1/4 teaspoon black pepper, freshly ground
  • 2 tablespoons balsamic vinegar
  • 1 tablespoon maple syrup (or honey)
  • Optional: Red pepper flakes, for a touch of heat
  • Optional: 1/4 cup toasted slivered almonds, for garnish

Instructions:

  1. Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper if desired.
  2. Toss the frozen Brussels sprouts with olive oil, salt, and pepper in a large bowl. No need to thaw them!
  3. Spread the Brussels sprouts in a single layer on the prepared baking sheet. Roast for 20-25 minutes, or until tender and slightly browned, flipping halfway through.
  4. While the Brussels sprouts are roasting, whisk together the balsamic vinegar and maple syrup (or honey) in a small bowl. Add red pepper flakes if using.
  5. Remove the Brussels sprouts from the oven. Drizzle with the balsamic glaze. Toss to coat evenly. Roast for another 2-3 minutes to allow the glaze to thicken slightly.
  6. Transfer to a serving dish, garnish with toasted slivered almonds (if using), and serve immediately.