Ingredients:

  • 1 pound (450g) Brussels sprouts, trimmed and halved (or quartered if large)
  • 2 tablespoons olive oil (29.5 ml)
  • 1/2 teaspoon kosher salt (2.5ml)
  • 1/4 teaspoon black pepper (1.25ml)
  • 2 tablespoons balsamic vinegar (29.5 ml)
  • 1 tablespoon maple syrup or honey (14.75ml) (optional, for extra sweetness)

Instructions:

  1. Preheat oven to 400°F (200°C). Trim the ends of the Brussels Sprouts, remove any discolored outer leaves, and halve (or quarter) them.
  2. In a large bowl, toss the Brussels Sprouts with olive oil, salt, and pepper until evenly coated.
  3. Spread the seasoned Brussels Sprouts in a single layer on the prepared baking sheet. Roast for 25-30 minutes, flipping halfway through, until tender and nicely browned.
  4. While the sprouts are roasting, whisk together balsamic vinegar and maple syrup (or honey) in a small bowl (if using).
  5. Remove the roasted Brussels Sprouts from the oven. Drizzle with balsamic glaze (if using) and toss to coat. Serve immediately.