My family LOVES Brussel sprouts. We usually just drizzle with olive oil, add a little salt, pepper and garlic powder and roast in the oven.

But this version is SO SPECIAL

The sprouts are roasted until crispy and then drizzled in a reduced glaze of balsamic vinegar, maple syrup, soy sauce, honey and pepper flakes. 

SO INSANELY GOOD! 

These are considered a side dish but I can eat them all by themselves.

Start by washing the sprouts and removing the outside leaves if necessary. Cut in half or quarters so that they are bite sized. Drizzle with olive oil, sprinkle with salt, pepper and garlic powder and roast.

In the meantime make the glaze by mixing all ingredients in a saucepan. Bring to a boil and turn down heat. Allow to simmer for about 10 minutes stirring every so often.

Pour over the Brussel sprouts and stir to make sure all are covered evenly.

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SERVE UP HOT!

Maple & Balsamic Vinegar Brussel Sprouts

Brussel sprouts at their best with a sweet tang and a bit of heat. SO GOOD! @mostdeliciouslife.com
Course Side, Side Dish, Vegetables
Servings 6

Ingredients
  

  • 4-5 cups Brussel sprouts
  • 2 Tbsp olive oil
  • ½ tsp garlic powder
  • ¼ tsp salt
  • ¼ tsp pepper

Glaze

  • 2 Tbsp balsamic vinegar
  • 2 Tbsp maple syrup
  • 2 Tbsp soy sauce
  • ½-1 tsp red pepper flakes
  • 1 tsp honey

Instructions
 

  • Preheat oven to 425°.
  • Rinse and trim the Brussel sprouts. Cut in half or fourths depending on size so that they are bite-size.
  • Spread Brussel sprouts on baking sheet. Drizzle with olive oil. Sprinkle with garlic powder, salt & pepper. Use a spatula to stir a bit.
  • Bake for about 20 minutes until Brussel sprouts are a little crispy on the outside.

Glaze

  • Mix all ingredients in a saucepan and cook over medium high heat. Bring to a boil and turn down a bit and let simmer. Cook and stir on and off for about 10 minutes until glaze reduces by about half.
  • Pour glaze over the Brussel sprouts and stir to make sure all are covered evenly.
  • Serve hot!
Keyword balsamic vinegar, brussel sprouts, cranberries, maple, walnuts