Ingredients:

  • 1.5 lbs (680g) Brussels sprouts, trimmed and halved or quartered if large
  • 2 tablespoons (30ml) olive oil
  • 1/2 teaspoon (3g) kosher salt
  • 1/4 teaspoon (1g) black pepper
  • 2 cloves garlic, minced (about 2 teaspoons)
  • 1/2 cup (120ml) balsamic vinegar
  • 2 tablespoons (30ml) maple syrup (or honey)
  • 1 tablespoon (15ml) Dijon mustard
  • 1/2 cup (50g) dried cranberries, roughly chopped
  • 1/2 cup (50g) pecan halves, toasted and roughly chopped
  • 2 tablespoons (15g) fresh parsley, chopped (optional, for garnish)

Instructions:

  1. Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper (optional). Trim and halve (or quarter) the Brussels sprouts.
  2. Toss the Brussels sprouts with olive oil, salt, pepper, and minced garlic. Spread in a single layer on the prepared baking sheet. Roast for 20-25 minutes, or until tender and slightly browned, flipping halfway through.
  3. While the sprouts roast, combine balsamic vinegar, maple syrup (or honey), and Dijon mustard in a small saucepan. Bring to a simmer over medium heat and cook for 5-7 minutes, or until the glaze has thickened slightly. It should coat the back of a spoon.
  4. Once the Brussels sprouts are roasted, transfer them to a large bowl. Pour the balsamic glaze over the sprouts and toss gently to coat evenly.
  5. Add the dried cranberries and toasted pecans to the glazed sprouts. Toss gently to combine.
  6. Transfer to a serving dish. Garnish with chopped parsley, if desired. Serve immediately.