Step 1

Preheat the oven to 425ºF/220ºC.

Step 2

Clean the sprouts. To do this, rinse them in a colander or a bowl of water. Remove any of the outer leaves that look wilted or browned. Pat them dry.

Step 3

Cut off the bottom of the tough stem end of each brussels sprout. Then slice the sprouts lengthwise in half using a sharp knife.

Step 4

Toss the sprouts with olive oil, salt, and pepper. You can do this in a bowl or directly on the baking sheet (this saves cleaning more dishes!).

Step 5

Place your brussels sprouts in a single layer on the sheet pan. Roast them in the oven at 425ºF/220ºC for about 20 minutes until they're tender. Your time might vary by a few minutes based on your oven but the sprouts are ready when they’re fork-tender.

Step 6

Remove the brussels sprouts from the oven and place them in a bowl. Toss them with balsamic vinegar and maple syrup until evenly coated. Taste and adjust the spices if needed. Serve and enjoy!

Step 7

Store: Keep in the fridge in an airtight container for up to 5 days. Freeze: place them in an airtight freezer-safe container or reusable bag. If you're using a bag, get as much air out as you can before sealing it to keep them fresher. Keep in the freezer for up to 3 months. Reheat: Reheat in the oven at 375ºF/190ºC until warmed through. If you want to make them crispier, you can also reheat them in a frying pan with a little olive oil.