Ingredients
- Brussels sprouts, trimmed and halved: 1.5 pounds
- Balsamic vinegar: 3 tablespoons
- Maple syrup: 2 tablespoons
- Olive oil: 2 tablespoons
- Garlic, minced: 2 cloves
- Dijon mustard: 1 teaspoon
- Salt: 1/2 teaspoon
- Black pepper: 1/4 teaspoon
Instructions
- Step 1: Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
- Step 2: In a large bowl, whisk together olive oil, balsamic vinegar, maple syrup, minced garlic, Dijon mustard, salt, and pepper.
- Step 3: Add the Brussels sprouts to the bowl and toss to coat evenly with the balsamic maple mixture.
- Step 4: Spread the Brussels sprouts in a single layer on the prepared baking sheet, cut side down.
- Step 5: Roast for 25-30 minutes, or until the Brussels sprouts are tender and caramelized, flipping halfway through if desired for even browning.
Notes
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheat Brussels sprouts in a skillet over medium heat to re-crisp, avoiding a microwave to prevent sogginess.
- Serve these Brussels sprouts as a vibrant side dish alongside roasted chicken or pork.
- For extra flavor depth, briefly sauté the minced garlic in the olive oil before adding it to the balsamic maple mixture.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American