Roasted Brussels Sprouts with Maple-Balsamic Drizzle
- Total Time
A go-to side dish for fall gatherings. The flavors pair especially well with roasted turkey or pork.
cooking spray2 spray(s)
uncooked Brussels sprouts2 pound(s), trimmed
olive oil2 Tbsp, extra-virgin
kosher salt2 ¼ tsp, divided
black pepper¼ tsp, freshly ground
balsamic vinegar3 Tbsp
maple syrup2 Tbsp
- Preheat oven to 450°F. Coat a large nonstick baking sheet with cooking spray. Slice Brussels sprouts in half, if large; place on prepared baking sheet. Add oil, 2 teaspoons salt and pepper; toss well to coat. Roast, stirring and rotating pan halfway through cooking, about 20 minutes.Meanwhile, combine vinegar, maple syrup and remaining 1/4 teaspoon salt in a small saucepan; set over medium-high heat. Boil, stirring frequently, until thick and syrupy, about 3 minutes.Spoon Brussels sprouts into a serving dish; drizzle with syrup mixture just before serving. Yields about a heaping 3/4 cup per serving.