Winter Roasted Brussels Sprouts

# What You'll 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 - Preheat the oven to 425°F and line a baking sheet with parchment paper.

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

03 - Spread 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 golden brown and crisp at the edges.

05 - Whisk together balsamic vinegar and maple syrup in a small bowl.

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

07 - Return the glazed Brussels sprouts to the oven for an additional 5 minutes to caramelize.

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

01 -

The balsamic and maple create a glaze that tastes like it took way more effort than it actually did.
Even people who swear they hate Brussels sprouts end up going back for seconds.
It works for weeknight dinners and fancy holiday tables without changing a thing.

02 -

If you pile the Brussels sprouts too close together, they'll steam instead of roast and you'll lose that crispy texture.
Adding the glaze too early makes it burn—wait until the sprouts are almost done, then finish them together.

03 -

Use a cast iron skillet instead of a baking sheet if you want even deeper caramelization and crispy edges.
A tiny pinch of red pepper flakes in the glaze adds a subtle warmth that makes people wonder what your secret is.