- 2 lbs uncooked Brussels sprouts, trimmed
- 2 tbsp extra-virgin olive oil
- 2 tsp salt
- ¼ tsp ground black pepper
- ¼ tsp salt
- 3 tbsp balsamic vinegar
- 2 tbsp maple syrup
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- Preheat the oven to 450°F.
- Line a large baking sheet with foil and coat with cooking spray.
- Slice the Brussels sprouts in half, if large.
- Toss the Brussels sprouts in the oil, 2 tsp of salt, and pepper until well coated.
- Roast for about 20 minutes, stirring and rotating the pan halfway through cooking.
- Meanwhile, combine the vinegar, maple syrup, and ¼ tsp salt in a small saucepan.
- Bring to a boil on medium high heat, stirring frequently, until thick and syrupy (about 3 minutes). Do not cook for too long or the sauce can become sticky and hard!
- Spoon the Brussels sprouts into a serving dish and drizzle with the syrup just before serving.
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