Brussel sprouts

One of my favorites!

1. Trim the ends of the brussel sprouts, and slice in half lengthwise. Mine were super big this time, so I also quartered them.
2. Spread out on a jelly roll sheet

Before cooking

1. Drizzle with olive oil
2. Preheat the oven to 400 ºF
3. Roast for about 20 minutes, until the bottoms are brown. I usually check part way and toss them around a bit.
4. Meanwhile, combine a half cup of maple syrup with a half cup of balsamic vinaigrette in a small sauce pan. This is enough for a full stalk of sprouts, so cut it in half if you have a small container of sprouts instead of a full stalk.
5. Simmer the sauce until it reduces, stirring frequently, about 10 minutes (heat until a boil, then turn down to keep some small bubbles going but not a full boil - start timing after the heat is turned down)

Beginning of 10 minute timing

1. When the brussel sprouts are finished, scope them into a large bowl. Drizzle the sauce over top and let it sit for 5 - 10 minutes, occasionally spooning the sauce over the top. This step is crucial to soften the brussel sprouts so they melt in your mouth!
2. Serve with salt and freshly cracked pepper.

Brussel sprouts when they are finished roasting

Ready to serve!