Brussels sprouts are a fabulous fall vegetable. I roast mine to crisp perfection, adding maple syrup and balsamic vinegar glaze to make them extra special. They are so tasty that I serve them for Thanksgiving or Christmas dinner. No matter how many pounds I make, I never have any leftovers. This recipe doubles well for a larger crowd.

1 pound brussels sprouts, trimmed & cut in half

2 tbsp olive oil or avocado oil

¾ tsp salt, more to taste

½ tsp black pepper

2 tbsp maple syrup

2 tbsp balsamic vinegar glaze

1/2 cup toasted chopped pecans (optional)*

Instructions

Preheat the oven to 400°F

Make the glaze by mixing the balsamic vinegar and maple syrup in a small bowl and setting it aside.

Prepare the Brussels sprouts by trimming the ends off and cutting them in half. Feel free to remove any browned and wilted leaves.

Toss the Brussels sprouts with olive oil, salt, and pepper in a medium mixing bowl until fully coated.

Spread them across your large baking sheet in a single layer cut-side down. 

Roast for 20 – 25 minutes.

When the Brussels sprouts are roasted, toss them immediately in the balsamic maple mixture. Mix them so they are coasted on the baking sheet.

Roast for 5 – 10 minutes until everything is tender, golden, and crispy.

Place in a serving bowl and sprinkle pecans on top.

*Roasted Pecans

Preheat the oven to 350°F. 

Spread the pecans in an even layer on a rimmed baking sheet lined with parchment paper. 

 Bake for 6 to 10 minutes or until the pecans are fragrant and a deeper shade of brown. 

Enjoy!