Ingredients:

  • 1 pound (450g) Brussels sprouts, trimmed and halved
  • 3 tablespoons (45ml) olive oil
  • 4 cloves garlic, minced
  • Salt, to taste
  • Freshly ground black pepper, to taste
  • 2 tablespoons (30ml) balsamic vinegar
  • 1 tablespoon (15g) honey or maple syrup (optional)
  • Fresh parsley, chopped (for garnish)

Instructions:

  1. Preheat the oven to 425°F (220°C).
  2. Trim and halve the Brussels sprouts, removing any discolored outer leaves.
  3. In a mixing bowl, combine Brussels sprouts with olive oil, minced garlic, salt, and pepper, tossing until evenly coated.
  4. Spread the Brussels sprouts onto a baking sheet in a single layer.
  5. Roast in the oven for 20-25 minutes or until golden brown, shaking the pan halfway through for even cooking.
  6. While the sprouts are roasting, prepare the balsamic glaze by combining balsamic vinegar and honey/maple syrup in a small pan and heating until slightly thickened.
  7. Once Brussels sprouts are done, remove from the oven and drizzle with balsamic glaze.
  8. Garnish with fresh parsley and serve warm.