Ingredients:

  • 1 lb Brussels Sprouts, trimmed and halved lengthwise
  • 2 tbsp Olive Oil
  • 1 tsp Kosher Salt
  • 1/2 tsp Black Pepper
  • 2 tbsp Pure Maple Syrup
  • 2 tbsp Balsamic Vinegar
  • 1/4 tsp Garlic Powder

Instructions:

  1. Preheat your oven to 400°F (200°C).
  2. In a large bowl, toss the halved sprouts with olive oil, salt, and pepper until evenly coated.
  3. Spread the sprouts on a parchment-lined baking sheet, ensuring the cut side is facing down.
  4. Roast for 15-20 minutes until the cut sides are deep brown and the outer leaves are slightly crisp.
  5. While sprouts roast, whisk together the maple syrup, balsamic vinegar, and garlic powder in a small bowl.
  6. Remove the pan from the oven. Drizzle the glaze directly over the hot sprouts and toss quickly with a spatula to coat.
  7. Return to the oven for an additional 3-5 minutes until the glaze bubbles and thickens into a sticky, glossy coating.
  8. Remove from the oven immediately and allow them to rest on the pan for 2 minutes to let the glaze set.