# What you'll need:
→ Vegetables
01 - 1 pound Brussels sprouts, trimmed and halved
→ Glaze & Seasoning
02 - 2 tablespoons olive oil
03 - 1/4 teaspoon kosher salt
04 - 1/4 teaspoon black pepper
05 - 2 tablespoons pure maple syrup
06 - 1 tablespoon balsamic vinegar
07 - 1/4 teaspoon garlic powder
→ Optional Toppings
08 - 2 tablespoons toasted pecans or walnuts, chopped
09 - 1 tablespoon dried cranberries
# Directions:
01 - Set oven to 425°F and line a baking sheet with parchment paper.
02 - In a large mixing bowl, toss halved Brussels sprouts with olive oil, kosher salt, black pepper, and garlic powder until evenly coated.
03 - Spread the seasoned Brussels sprouts cut side down in a single layer on the prepared baking sheet.
04 - Roast in the oven for 20 minutes, turning sprouts halfway through for even browning.
05 - While roasting, whisk maple syrup and balsamic vinegar together thoroughly in a small bowl.
06 - Remove roasted sprouts from the oven, drizzle with maple-balsamic mixture, and toss gently to coat.
07 - Return coated Brussels sprouts to the oven and roast for an additional 5 minutes until edges caramelize.
08 - Transfer Brussels sprouts to a serving bowl and sprinkle with toasted pecans or walnuts and dried cranberries if desired. Serve immediately.
