Maple-Balsamic Roasted Brussels Sprouts

Vegan, gluten-free, oil-free

Makes about 6 side servings


1 1/2 lbs. Brussels sprouts

1/4 cup balsamic vinegar

1/4 cup maple syrup

1/4 tsp. salt, or more to taste

Optional toppings: dried cranberries & pecans


Preheat oven to 400.

Trim ends off Brussels sprouts and slice lengthwise in half. Remove any damaged outer leaves.

Gently rinse and pat dry.

In a large bowl, combine Brussels sprouts with balsamic vinegar, maple syrup, and salt. Toss well to coat.

Place parchment paper or Silpat on a rimmed baking pan.

Add Brussels sprouts with liquid and spread out in a single layer.

Bake for 25-30 minutes or until desired tenderness, turning halfway through.

Place on a serving plate and drizzle any leftover maple-balsamic juices over the top!

Optional: top with dried cranberries and pecans before serving.