• 1 lb Brussels Sprouts
• 2 Tbsp Olive Oil
• ¼ cup Maple Syrup
• 2 Tbsp Balsamic Vinegar
• ¾ tsp crushed Red Pepper Flakes (optional)
• ½ Garlic clove, minced
• Sea Salt and Cracked Pepper

To prepare Brussels sprouts, remove outer leaves, cut off stems and cut in half.

Place a rimmed baking sheet on bottom rack of oven. Preheat to 450 degrees with sheet inside. Meanwhile, toss sprouts in oil in a large bowl; season with sea salt and black pepper.

Carefully remove baking sheet from oven. Place Brussels sprouts cut side down on it. Roast until softened and deeply browned, 15–20 minutes.

Meanwhile, bring maple syrup to a simmer in a small saucepan over medium-high heat. Reduce heat to medium-low and cook, stirring often, for 3-4 minutes. Remove syrup from heat and add vinegar, red pepper flakes and garlic. Take Brussels from oven and toss with maple mixture. Return to pan; spread sprouts evenly on pan and roast for another 5-10 minutes. 

Remove from oven and season with more sea salt and pepper, to taste.