To Make the Brussel Sprouts
- 6 cups halved brussel sprouts
- 1 1/2 tsp olive oil
- sea salt and pepper
To Make the Maple Balsamic Glaze
- 3 tbsp balsamic vinegar
- 2 tbsp pure maple syrup
For Serving (Optional)
- coconut bacon
- dried cranberries
- To Make the Roasted Brussel Sprouts. Preheat the oven to 400 degrees. Wash the brussel sprouts, remove any outer leaves that aren’t looking great, cut the ends off then chop them in half. Place them on a parchment or silicone mat-lined baking sheet, drizzle with olive oil, sea salt and pepper, mix well then roast for 35-40 minutes until tender and browned.
- To Make the Maple Balsamic Glaze. Add the balsamic vinegar and maple syrup to a small sauce pan and bring to alight boil over medium-high heat while stirring. Continue stirring for about 5 minutes until it forms a thick, syrupy glaze. Pour over the brussel sprouts and mix to combine.
- Top with coconut bacon and cranberries if desired and serve immediately.