Total time 30 min
- Brussels sprout
- Olive oil
- Balsamic vinegar
- Maple syrup
- Orange juice
- Orange zest
Halve lengthwise the Brussels sprouts.
Preheat oven to 475 degrees Fahrenheit. Line a large baking sheet with parchment paper.
In a large bowl, toss the Brussels sprouts with the olive oil and salt until coated. Line them on the baking sheet, cut-side down, in a single layer. Roast them for about 15 minutes, until tender when poked with a fork and the outer leaves are crispy brown. Put them in a mixing bowl.
In a small saucepan, combine the balsamic vinegar, syrup, orange juice, and zest. Heat over medium-low heat until you see steam rise and it is hot, but not yet simmering. Remove from heat and whisk in the butter, adding a few cubes at a time and allowing them to melt as you whisk before adding more.
Pour the sauce over the Brussels in the mixing bowl and gently stir until the sprouts soak up the sauce.
Serve, and enjoy!