Instructions:
- Preheat oven to 400°F (200°C). Line a large rimmed baking sheet with parchment paper (optional).
- Trim the tough ends off the sprouts and remove any loose outer leaves. Halve all sprouts lengthwise.
- In a large bowl, toss the halved sprouts thoroughly with olive oil, kosher salt, pepper, and garlic powder until evenly coated.
- Spread the seasoned sprouts in a single layer on the prepared baking sheet, ensuring they are not crowded. Roast for 15 minutes.
- After 15 minutes, carefully flip the sprouts with a spatula. Return to the oven and roast for another 10–12 minutes, or until deeply browned and tender-crisp.
- While the sprouts finish roasting, prepare the glaze: Combine the balsamic vinegar and maple syrup in a small saucepan. Bring to a gentle simmer over medium heat and cook for 3–5 minutes until slightly thickened and syrupy.
- Remove the hot sprouts from the oven. Drizzle the balsamic glaze evenly over them and toss quickly to coat everything.
- Transfer immediately to a serving platter and sprinkle with toasted nuts, if using. Serve warm.