Ingredients:

  • 1.5 lbs (680g) Brussels sprouts, trimmed and halved (or quartered if large)
  • 2 tablespoons olive oil
  • 1/2 teaspoon kosher salt (plus more to taste)
  • 1/4 teaspoon black pepper (plus more to taste)
  • 2 tablespoons balsamic vinegar
  • 1 tablespoon maple syrup (or honey)
  • 2 tablespoons chopped walnuts or pecans (optional, for garnish)
  • Pinch of red pepper flakes (optional, for a touch of heat)

Instructions:

  1. Preheat oven to 400°F (200°C). Trim the ends of the Brussels sprouts and halve (or quarter) them.
  2. Toss the Brussels sprouts in a large bowl with olive oil, salt, and pepper. Ensure they are evenly coated.
  3. Spread the Brussels sprouts in a single layer on the baking sheet. Roast for 25-30 minutes, flipping halfway through, until they are tender and golden brown, with crispy edges.
  4. While the Brussels sprouts are roasting, whisk together the balsamic vinegar and maple syrup (or honey) in a small bowl.
  5. Remove the Brussels sprouts from the oven. Drizzle with the balsamic glaze and toss to coat. Add optional walnuts/pecans and red pepper flakes. Serve immediately.