Ingredients:

  • 1.5 lbs (680g) Brussels sprouts, trimmed and halved (or quartered if large)
  • 3 tablespoons (45ml) olive oil
  • 4 cloves garlic, minced
  • 2 tablespoons (approximately 3 sprigs) fresh rosemary, chopped
  • 1/2 teaspoon (2.5ml) salt
  • 1/4 teaspoon (1.25ml) black pepper
  • 1/4 cup (60ml) balsamic glaze (store-bought or homemade)

Instructions:

  1. Preheat oven to 400°F (200°C).
  2. Trim the ends of the Brussels sprouts and remove any yellowing outer leaves. Halve or quarter the Brussels sprouts depending on their size.
  3. In a large bowl, toss the Brussels sprouts with olive oil, minced garlic, chopped rosemary, salt, and pepper. Ensure the sprouts are evenly coated.
  4. Spread the Brussels sprouts in a single layer on a large baking sheet. Avoid overcrowding for even roasting.
  5. Roast for 25-30 minutes, flipping halfway through, until the Brussels sprouts are tender and nicely browned with crispy edges.
  6. Remove from oven and drizzle with balsamic glaze. Toss gently to coat.
  7. Serve hot and enjoy!