Ingredients:

  • 5 lbs Fresh Brussels Sprouts, trimmed and halved
  • 3 Tbsp Olive Oil
  • 1 tsp Kosher Salt
  • 1/2 tsp Black Pepper
  • 1/2 tsp Garlic Powder
  • 1/2 cup Balsamic Vinegar
  • 3 Tbsp Maple Syrup (Grade A Dark)
  • 1 Tbsp Brown Sugar (packed)
  • 1 Tbsp Unsalted Butter

Instructions:

  1. Preheat oven to 400°F (200°C). Trim the woody ends off the Brussels sprouts and slice each in half lengthwise.
  2. In a large bowl, toss the halved sprouts with olive oil, kosher salt, black pepper, and garlic powder until evenly coated.
  3. Spread the seasoned sprouts in a single layer on the baking sheet, ensuring they are cut-side down. Roast for 25–30 minutes, flipping halfway through, until deeply browned and tender-crisp.
  4. While the sprouts roast (around the 20-minute mark), combine balsamic vinegar, maple syrup, and brown sugar in a small saucepan over medium heat.
  5. Bring the mixture to a gentle simmer. Cook, stirring occasionally, until the sauce thickens enough to coat the back of a spoon (about 5–7 minutes). Remove from heat and swirl in the butter until melted and glossy.
  6. Once the sprouts are finished roasting, immediately transfer them to a clean bowl. Pour the warm glaze over the sprouts and toss quickly until every piece is thoroughly coated. Serve immediately.