Ingredients:

  • 1 lb Brussels sprouts, trimmed and halved
  • 2 tbsp olive oil
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 1/3 cup balsamic vinegar
  • 1 tbsp maple syrup
  • 3 cloves garlic, minced
  • 1 tbsp unsalted butter

Instructions:

  1. Preheat the oven to 400°F (200°C).
  2. In a large bowl, toss the halved Brussels sprouts with olive oil, salt, and pepper until evenly coated.
  3. Spread the sprouts cut-side down on a parchment-lined rimmed baking sheet, ensuring they are not crowded.
  4. Roast for 20–25 minutes until the flat edges are a deep mahogany color and the sprouts are tender.
  5. While the sprouts roast, combine balsamic vinegar and maple syrup in a small saucepan over medium heat. Simmer for 5–8 minutes until the liquid reduces by half and becomes syrupy.
  6. Stir in the minced garlic for the last 60 seconds of simmering until fragrant. Remove from heat and stir in the butter.
  7. Toss the hot, roasted sprouts in the balsamic glaze immediately and serve.