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 (or sea salt), plus more to taste
  • 1/4 teaspoon (0.5g) black pepper, freshly ground, plus more to taste
  • 2 tablespoons (30ml) balsamic glaze (store-bought or homemade)

Instructions:

  1. Preheat oven to 400°F (200°C).
  2. Trim the ends off the Brussels sprouts and remove any discolored outer leaves. Halve or quarter (if large) the sprouts.
  3. In a large bowl, toss the Brussels sprouts with olive oil, salt, and pepper until evenly coated.
  4. Spread the Brussels sprouts in a single layer on the baking sheet, cut-side down. Don't overcrowd the pan, or they'll steam instead of roast.
  5. Roast for 25-30 minutes, or until the sprouts are tender and the edges are nicely browned and crispy. Flip them halfway through for even cooking.
  6. If using, drizzle the balsamic glaze over the roasted Brussels sprouts in the last 5 minutes of cooking.
  7. Season to taste with additional salt and pepper and serve immediately.