Ingredients
Method
Preheat the oven to 400°F (200°C).
In a large mixing bowl, combine the halved Brussels sprouts with olive oil, salt, and pepper. Toss well to coat the sprouts evenly.
Spread the Brussels sprouts in a single layer on a baking sheet, cut side down. Roast in the oven for 20 minutes, or until they are golden and tender, stirring halfway through.
While the sprouts are roasting, prepare the maple glaze. In a small saucepan, combine the maple syrup, balsamic vinegar, Dijon mustard, and garlic powder over medium heat. Stir continuously until the glaze starts to gently simmer. Remove from heat.
Once the Brussels sprouts are done roasting, remove them from the oven and drizzle the maple glaze over them. If using, sprinkle the chopped pecans on top for added crunch.
Return the Brussels sprouts to the oven for an additional 5 minutes, allowing the glaze to caramelize slightly.
Remove from the oven again and let cool for a minute. Just before serving, garnish with fresh chopped parsley for a pop of color and flavor.
Prep Time: 10 minutes | Total Time: 35 minutes | Servings: 4