Ingredients:

  • 1.5 lbs Brussels sprouts, trimmed and halved
  • 2 tbsp extra virgin olive oil
  • 1/2 tsp kosher salt
  • 1/4 tsp black pepper
  • 2 tbsp pure maple syrup
  • 1 tbsp balsamic vinegar
  • 1 tsp Dijon mustard

Instructions:

  1. Preheat oven to 425°F (218°C). Wash the Brussels sprouts and pat them completely dry with a paper towel. Trim the woody stems and slice each sprout in half lengthwise.
  2. In a large bowl, toss the sprouts with olive oil, salt, and pepper.
  3. Spread the sprouts on a rimmed baking sheet, ensuring every sprout is cut-side down and not touching. Roast for 20 minutes, or until the bottoms are deeply browned and the edges are starting to char.
  4. While the sprouts roast, whisk together the maple syrup, balsamic vinegar, and Dijon mustard in a small bowl.
  5. Remove the pan from the oven, drizzle the glaze over the sprouts, and toss quickly to coat.
  6. Return to the oven for another 5 minutes until the glaze is bubbling and has reduced to a sticky, mahogany-colored coating.