Quick Fix: Roasted Brussels Sprouts with Balsamic Glaze

I absolutely love roasted brussels sprouts. Beyond the fact that they are so stinkin' cute...throw them in the oven and they turn into perfect little green and brown balls of deliciousness.

This is my hands-down favorite way to make them. It it so good that it even had my father-in-law, a lifelong sprout hater, going back for seconds. I made him try one to start with (house rules, yo! everyone has to try at least one bite before they can say they don't like it).

Roasted Brussels Sprouts with Maple Balsamic Glaze
Makes 8 Servings
85 cals / 3g fat / 12g carbs / 4g protein

2lbs Brussels sprouts, washed, with stems trimmed off and any gross leaves removed, cut in half
2 TB olive oil
2 tsp kosher salt, plus a pinch extra
1 tsp cracked black pepper
3 TB balsamic vinegar
2 TB pure maple syrup

Heat oven to 450. Toss sprouts with olive oil, salt, and pepper to coat. Spread out in an even layer on a large baking sheet. Cook in oven for about 30 min, stirring half way, until browned in spots and around edges.

While sprouts are roasting, bring maple syrup, vinegar, and a pinch of salt to a boil in a small saucepan over medium heat, swirling occasionally until reduced to a thick syrup. Drizzle over sprouts and toss before serving.