Ingredients:

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

Instructions:

  1. Preheat oven to 400°F (200°C).
  2. Trim the ends of the Brussels sprouts, remove any loose outer leaves, and halve (or quarter) them.
  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. Ensure they are not overcrowded for even roasting.
  5. Roast for 25-30 minutes, or until the Brussels sprouts are tender and browned, turning halfway through for even cooking.
  6. While the Brussels sprouts are roasting, whisk together balsamic vinegar and maple syrup (or honey) in a small bowl.
  7. Once the Brussels sprouts are roasted, remove from the oven. Drizzle the balsamic glaze over the hot Brussels sprouts and toss to coat evenly.
  8. Sprinkle with toasted walnuts or pecans, if desired. Serve immediately.