Ingredients:

  • 1.5 lbs (680g) Brussels sprouts, trimmed and halved (or quartered if large)
  • 3 tablespoons (45ml) olive oil
  • ½ teaspoon (2.5ml) kosher salt, or to taste
  • ¼ teaspoon (1.25ml) black pepper, freshly ground
  • 3 tablespoons (45ml) balsamic vinegar
  • 1 tablespoon (15ml) maple syrup (or honey, for a non-vegan option)
  • 1 teaspoon (5ml) Dijon mustard (optional)

Instructions:

  1. Preheat oven to 400°F (200°C).
  2. Trim the ends of the Brussels sprouts and remove any loose outer leaves. Halve or quarter the sprouts, depending on their size.
  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.
  5. Roast for 25-30 minutes, or until the sprouts are tender and nicely browned, flipping halfway through.
  6. While the sprouts are roasting, combine balsamic vinegar, maple syrup (or honey), and Dijon mustard (if using) in a small saucepan.
  7. Bring the glaze to a simmer over medium heat and cook for 5-7 minutes, or until it thickens slightly and coats the back of a spoon.
  8. Once the sprouts are roasted, transfer them to a serving bowl and drizzle with the balsamic glaze. Toss gently to coat.
  9. Serve immediately for the best texture and flavor.