Ingredients:

  • 5 lbs Brussels Sprouts, trimmed and halved
  • 3 Tablespoons Olive Oil
  • 1 Teaspoon Kosher Salt
  • 1/2 Teaspoon Freshly Ground Black Pepper
  • 1/4 Cup Balsamic Vinegar
  • 3 Tablespoons Honey (or Maple Syrup)
  • 1/2 Teaspoon Garlic Powder
  • 1 Teaspoon Toasted Sesame Seeds (optional)

Instructions:

  1. Preheat oven to 400°F (200°C). Line a large rimmed baking sheet with parchment paper.
  2. Thoroughly wash and trim the ends off the Brussels sprouts. Halve them lengthwise (or quarter large ones).
  3. In a large bowl, toss the trimmed sprouts with the olive oil, kosher salt, and black pepper until evenly coated.
  4. Spread the sprouts in a single layer on the prepared baking sheet, ensuring they are not overcrowded for maximum crispness. Roast for 15 minutes.
  5. While the sprouts roast, combine the balsamic vinegar, honey, and garlic powder in a small saucepan. Heat over medium-low until it just starts to simmer gently. Remove from heat immediately and set aside.
  6. After 15 minutes, remove the sprouts from the oven. Drizzle about half of the prepared balsamic glaze over the sprouts and toss them on the tray. Return to the oven for another 5–10 minutes, until edges are deeply caramelized.
  7. Remove the finished sprouts from the oven. Transfer them immediately to a clean serving bowl. Drizzle with the remaining glaze and toss gently to coat. Sprinkle with toasted sesame seeds (if using) and serve immediately while piping hot.