Ingredients:

  • 1 lb Brussels sprouts, trimmed and halved
  • 2 tbsp extra-virgin olive oil
  • 1 tsp kosher salt
  • 1/2 tsp black pepper
  • 1/2 tsp garlic powder
  • 2 tbsp balsamic vinegar
  • 1 tbsp maple syrup
  • 1 tsp lemon juice

Instructions:

  1. Rinse Brussels sprouts thoroughly and pat them completely dry with a kitchen towel to prevent steaming.
  2. Slice each sprout in half lengthwise; quarter larger sprouts to ensure uniform size.
  3. In a large bowl, toss the sprouts with olive oil, salt, pepper, and garlic powder until evenly coated.
  4. Spread the sprouts on a baking sheet, placing as many as possible cut-side down, ensuring they do not touch.
  5. Roast in a preheated oven at 400°F (200°C) for 20–25 minutes until the flat edges are mahogany-colored and charred.
  6. While sprouts roast, whisk together the balsamic vinegar, maple syrup, and lemon juice in a small bowl.
  7. Remove the pan from the oven and immediately drizzle the glaze over the sizzling sprouts, tossing quickly to coat.