Ingredients
- Brussels sprouts, trimmed and halved: 1.5 pounds
- Olive oil: 2 tablespoons
- Balsamic vinegar: 3 tablespoons
- Maple syrup: 2 tablespoons
- Dijon mustard: 1 teaspoon
- Garlic, minced: 2 cloves
- 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, toss the Brussels sprouts with olive oil, salt, and pepper. Spread them in a single layer on the prepared baking sheet.
- Step 3: Roast the Brussels sprouts for 20-25 minutes, or until tender and slightly browned, flipping halfway through.
- Step 4: While the Brussels sprouts are roasting, whisk together the balsamic vinegar, maple syrup, Dijon mustard, and minced garlic in a small bowl.
- Step 5: Remove the Brussels sprouts from the oven and transfer them to a clean bowl. Pour the maple balsamic mixture over the Brussels sprouts and toss to coat evenly.
- Step 6: Serve immediately.
Notes
- Store leftover Brussels sprouts in an airtight container in the refrigerator for up to 3 days.
- For best results, reheat Brussels sprouts in a skillet over medium heat to maintain their crispness.
- These maple balsamic Brussels sprouts make a delicious side dish with roasted chicken or pork.
- Don't overcrowd the pan; roasting in a single layer is key to getting those beautifully caramelized edges.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American