Ingredients:

  • 1.5 lbs (680g) Brussels sprouts, trimmed and halved (or quartered if large)
  • 2 tablespoons (30ml) olive oil
  • 1/2 teaspoon (2.5ml) kosher salt, plus more to taste
  • 1/4 teaspoon (1.25ml) black pepper, freshly ground
  • 2 tablespoons (30ml) balsamic vinegar
  • Optional: 1 tablespoon (15ml) maple syrup or honey (for extra sweetness in the balsamic reduction)
  • Optional: Red Pepper Flakes, to taste (for a touch of heat)

Instructions:

  1. Preheat oven to 400°F (200°C). Ensure the oven rack is in the middle position.
  2. Trim the ends of the Brussels sprouts and halve (or quarter) them. Remove any loose outer leaves.
  3. In a large bowl, toss the Brussels sprouts with olive oil, salt, and pepper. Make sure they're evenly coated.
  4. Spread the seasoned Brussels sprouts in a single layer on the baking sheet. Ensure they are not overcrowded for even cooking.
  5. Roast for 25-30 minutes, flipping halfway through, until the sprouts are tender and browned, with some crispy edges.
  6. While the sprouts are roasting, if using maple syrup, in a small saucepan, combine balsamic vinegar with maple syrup over medium heat. Simmer until slightly thickened (about 5-7 minutes). Be careful not to burn.
  7. Remove the sprouts from the oven. Drizzle with balsamic glaze (if using). Sprinkle with red pepper flakes (if using). Toss gently and serve immediately.