Winter Roasted Brussels Sprouts

# What You Need:

01 - 1 lb Brussels sprouts, trimmed and halved

02 - 2 tbsp olive oil

03 - 1/2 tsp sea salt

04 - 1/4 tsp freshly ground black pepper

05 - 2 tbsp balsamic vinegar

06 - 1 1/2 tbsp pure maple syrup

07 - 1/4 cup toasted pecans or walnuts, roughly chopped

08 - 2 tbsp dried cranberries

01 - Set the oven to 425°F and line a baking sheet with parchment paper.

02 - In a large bowl, toss the halved Brussels sprouts with olive oil, sea salt, and black pepper until evenly coated.

03 - Place the Brussels sprouts cut side down in a single layer on the prepared baking sheet.

04 - Roast for 20 to 25 minutes, stirring once halfway through, until the sprouts are golden-brown and crisp at the edges.

05 - Meanwhile, whisk together balsamic vinegar and pure maple syrup in a small bowl.

06 - Drizzle the balsamic and maple mixture over the hot Brussels sprouts and toss gently to coat evenly.

07 - Return the glazed sprouts to the oven for an additional 5 minutes to achieve a caramelized finish.

08 - Transfer to a serving platter and garnish with toasted nuts and dried cranberries as desired. Serve warm.

01 -

The glaze caramelizes into sticky, golden pockets that make even sprout skeptics go quiet and reach for seconds.
It comes together fast enough for a Tuesday but looks fancy enough to set beside a holiday roast without anyone questioning your effort.

02 -

Overcrowding the pan is the number one reason Brussels sprouts turn out limp instead of crispy, so spread them out even if it means using two trays.
Adding the glaze while the sprouts are still hot helps it stick and soak in, but that final 5 minute roast is what turns it from wet to perfectly caramelized.

03 -

If your balsamic vinegar is on the harsh side, add an extra half tablespoon of maple syrup to balance it out and keep the glaze smooth.
Toss in a pinch of red pepper flakes before roasting if you want a little heat to cut through all that sweetness.