Updated with new pictures and additional text (originally posted October 11, 2016).
We love roasted Brussels sprouts in the "Yay! For Food" household.
It's a wonderful side dish option that's simple, but flavourful with only a few ingredients. The enjoy-to-make two-ingredient balsamic-maple glaze adds a little extra oomph! The sweet and tangy glaze goes great with the savoury flavour of Brussels sprouts. It's also vegan and gluten-free for those of you with dietary restrictions.
When looking for Brussels sprouts, pick ones that are vibrant green, tightly compact, and firm. The smaller Brussels sprouts (my personal preference) tend to be sweeter and flavourful than the larger ones, which often taste more like cabbage.
I hope you enjoy this recipe!
Rinse, trim, remove bruised leaves, and cut in half each Brussels sprout. Toss together the Brussels sprouts, olive oil, salt, and pepper and lay it out in a single layer on a lined baking sheet. Roast at 425 degrees F for 25-30 minutes, flipping halfway.
In a small saucepan, whisk together balsamic vinegar and maple syrup on medium-high heat until glaze is formed, about 4-5 minutes.
Crispy outer leaves, carmelized roasted goodness.
Drizzle the glaze on the Brussels sprouts. Salt and pepper to taste. Enjoy!