Roasted Brussels Sprouts with Balsamic Glaze
Brussels sprouts are best roasted until crispy and then drizzled with a tangy balsamic glaze. You can add some toasted pecans or dried cranberries for extra flavor.
- 1 lb Brussels sprouts trimmed and halved
- 2 tbsp olive oil
- Salt and pepper to taste
- 2 tbsp balsamic vinegar
- 1 tsp honey or maple syrup
- Optional: toasted pecans dried cranberries
Preheat oven to 400°F (200°C).
Toss Brussels sprouts with olive oil, salt, and pepper.
Spread them evenly on a baking sheet and roast for 20-25 minutes, flipping halfway through, until crispy.
In a small pan, simmer balsamic vinegar and honey/maple syrup until reduced and thickened, about 5 minutes.
Drizzle the balsamic glaze over the roasted sprouts and toss with toasted pecans or dried cranberries if desired.