Ingredients:

  • 1.5 lb Brussels sprouts, trimmed and halved lengthwise
  • 2 tbsp extra virgin olive oil
  • 1/2 tsp kosher salt
  • 1/4 tsp cracked black pepper
  • 3 tbsp pure maple syrup
  • 2 tbsp balsamic vinegar
  • 2 cloves garlic, minced
  • 1/4 tsp red pepper flakes

Instructions:

  1. Preheat oven to 400°F (200°C) and line a large rimmed baking sheet with parchment paper.
  2. In a large mixing bowl, toss the halved Brussels sprouts with olive oil, salt, and pepper until evenly coated.
  3. Spread the sprouts on the prepared baking sheet, ensuring the cut-side is facing down.
  4. Roast for 15–20 minutes without disturbing until the edges are deep golden brown and bottoms are charred.
  5. While sprouts roast, whisk together maple syrup, balsamic vinegar, minced garlic, and red pepper flakes in a small bowl.
  6. Remove the pan from the oven, drizzle the glaze over the sprouts, and toss quickly with a spatula to coat.
  7. Return to the oven for another 5–8 minutes until the glaze bubbles and thickens into a sticky coating.