Sheet Pan Roasted Brussels Sprouts
Brussels sprouts roasted with a sweet and tangy maple balsamic glaze.
1 lb
Brussels Sprouts-trimmed and halved
3 tbsp
Olive Oil
1/2 tsp
Salt
1/4 tsp
Black Pepper-ground
2 tbsp
Maple Syrup-pure
See all 7 ingredients ↓
Brussels sprouts roasted with a sweet and tangy maple balsamic glaze.
Instructions
- Preheat oven to 400°F (200°C).
- In a small bowl, whisk together the Maple Syrup, Balsamic Vinegar, and minced Garlic to create the Glaze.
- In a large bowl, toss the Brussels Sprouts with the Olive Oil, Salt, and Black Pepper.
- Spread the Brussels Sprouts in a single layer on a baking sheet.
- Roast for 20 minutes, then drizzle with the Glaze and continue roasting for another 10-15 minutes, or until tender and caramelized.
- Serve immediately.
-
1 lb
450 g
Brussels Sprouts-trimmed and halved
-
3 tbsp
45 mL
Olive Oil
-
1/2 tsp
2.5 mL
Salt
-
1/4 tsp
1.25 mL
Black Pepper-ground
-
2 tbsp
30 mL
Maple Syrup-pure
-
1 tbsp
15 mL
Balsamic Vinegar
-
1 clove
3 g
Garlic-minced
Equipment
- Baking Sheet
- Large Bowl
- Small Bowl
Instructions
- Preheat oven to 400°F (200°C).
- In a small bowl, whisk together the Maple Syrup, Balsamic Vinegar, and minced Garlic to create the Glaze.
- In a large bowl, toss the Brussels Sprouts with the Olive Oil, Salt, and Black Pepper.
- Spread the Brussels Sprouts in a single layer on a baking sheet.
- Roast for 20 minutes, then drizzle with the Glaze and continue roasting for another 10-15 minutes, or until tender and caramelized.
- Serve immediately.
Nutrition per serving
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