Maple Balsamic Brussel Sprouts

Ingredients

For the Brussel sprouts:

• 1½-2 lbs. Brussel sprouts

• 1 Tbsp olive oil

• 1 tsp salt

• ½ tsp black pepper

• 2 Tbsp dried cranberries

• 1-2 Tbsp goat cheese

• Pecans, for topping

  
  

For the maple-balsamic glaze:

• ¼ cup maple syrup

• ¼ cup balsamic vinegar

• 2 Tbsp Dijon mustard

  
  

Instructions

• Toast the Pecans (Optional but highly recommended for extra flavor). Spread the pecans on a parchment-lined baking pan and toast in the oven at 375°F for 5-6 minutes

• Heat the oven to 425°F

• Prepare the Brussels Sprouts. Trim the bottoms of the Brussels sprouts and remove any wilted outer leaves. Halve them and place them in a large bowl. Toss with olive oil, salt, and black pepper

• Roast the Brussels Sprouts for 20-25 minutes, or until they’re tender and golden.

• To make the glaze, whisk together the maple syrup, balsamic vinegar, and Dijon mustard until smooth.

• Once the sprouts are ready, transfer them to a serving bowl. Add the dried cranberries and goat cheese, then drizzle with the maple-balsamic glaze. Toss until everything is well coated.