Ingredients:

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

Instructions:

  1. Preheat your oven to 400°F (200°C). Wash the Brussels sprouts and pat them completely dry. Trim the woody stem end and slice each sprout in half lengthwise.
  2. In a large bowl, toss the halved sprouts with olive oil, salt, and pepper until evenly coated.
  3. Spread the sprouts across a parchment-lined baking sheet with the cut side facing down. Roast for 20–25 minutes without stirring.
  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 maple balsamic glaze over the sprouts, and toss gently with a spatula to coat.
  6. Return to the oven for another 5–8 minutes, or until the glaze is bubbly and sticky.