Ingredients:

  • 1.5 lbs (680g) Brussels sprouts, trimmed and halved (or quartered if large)
  • 2 tablespoons olive oil
  • ½ teaspoon kosher salt (plus more to taste)
  • ¼ teaspoon black pepper (freshly ground, if possible)
  • 2 tablespoons balsamic vinegar
  • 1 tablespoon honey or maple syrup (for a vegan option)
  • Optional: ¼ cup toasted walnuts or pecans, roughly chopped (for garnish)

Instructions:

  1. Preheat oven to 400°F (200°C).
  2. Trim the ends off the Brussels sprouts and halve or quarter them (depending on size). Remove any loose outer leaves.
  3. In a large bowl, toss the sprouts with olive oil, salt, and pepper until evenly coated.
  4. Spread the sprouts in a single layer on the prepared baking sheet. Avoid overcrowding.
  5. Roast for 25-30 minutes, flipping halfway through, until tender and nicely browned. Watch carefully for burning.
  6. While sprouts are roasting, whisk together balsamic vinegar and honey (or maple syrup) in a small bowl.
  7. In the last 5 minutes of roasting, remove the baking sheet from the oven and drizzle the balsamic glaze over the sprouts. Toss gently to coat. Return to the oven for the final 5 minutes.
  8. Remove from oven and sprinkle with toasted nuts (if using). Serve immediately.