Ingredients:

  • 1 pound (450g) Brussels sprouts, trimmed and halved
  • 2 tablespoons (30ml) olive oil
  • Salt, to taste
  • Black pepper, to taste
  • 1/2 cup (120ml) balsamic vinegar
  • 2 tablespoons (30g) brown sugar
  • 1 tablespoon (15ml) water
  • Pinch of salt

Instructions:

  1. Preheat your oven to 400°F (200°C).
  2. Trim the ends and halve the Brussels sprouts. Toss in a bowl with olive oil, salt, and black pepper until evenly coated.
  3. Spread the sprouts in a single layer on a baking sheet lined with parchment paper. Roast for 20-25 minutes, flipping halfway, until golden brown and crispy.
  4. In a medium saucepan, combine balsamic vinegar, brown sugar, water, and a pinch of salt. Bring to a simmer over medium heat and reduce to a thicker consistency, about 5-7 minutes.
  5. Once the sprouts are roasted, drizzle with the balsamic glaze and toss to coat evenly.