Ingredients:

  • 1.5 lbs (680g) fresh Brussel sprouts, trimmed and halved (or quartered if large)
  • 3 tablespoons (45ml) olive oil
  • 1/2 teaspoon (2.5ml) kosher salt
  • 1/4 teaspoon (1.25ml) freshly ground black pepper
  • 2 tablespoons (30ml) balsamic vinegar
  • 1 tablespoon (15ml) honey (or maple syrup for vegan option)
  • 1/4 cup (30g) toasted chopped walnuts or pecans for garnish (optional)

Instructions:

  1. Preheat oven to 400°F (200°C).
  2. Toss Brussel sprouts with olive oil, salt, and pepper in a large bowl until evenly coated.
  3. Spread Brussel sprouts in a single layer on a baking sheet. Roast for 20-25 minutes, flipping halfway through, until tender and golden brown.
  4. Whisk together balsamic vinegar and honey (or maple syrup) in a small bowl.
  5. Remove sprouts from oven. Drizzle with balsamic glaze and toss to coat. Garnish with toasted nuts, if desired. Serve immediately.