Brussel Sprouts with Maple Balsamic Glaze

Preheat the oven to 400 degrees

Cut the tough end off the brussel sprouts and cut them in half. Remove any outer leaves that fall off in the process

Place the brussel sprouts in a large bowl. Drizzle with the tablespoon of oil and the 1/2 teaspoon of kosher salt and 1/4 teaspoon of ground black pepper. Stir to cover all the brussel sprouts are coated with oil

Spread the brussel sprouts, in a single layer, on a baking sheet and place in the oven to roast for 15 minutes

After 15 minutes, remove the brussel sprouts from the oven and stir to keep them from sticking to the pan

Roast for 10 minutes more and stir again.

Continue to roast the brussel spouts, checking them every 5 minutes, until they are roasted to a beautiful caramel color and smell toasty, but are not burnt. (The time will depend on the size of the brussel sprouts and temperature of your oven)

Place the brussel sprouts back into the large bowl and let cool while you make the maple balsamic glaze

Place the 1/4 cup maple syrup (or honey) and the 1/8 cup balsamic vinegar in a small pan

Bring the mixture to a boil, reduce the heat and simmer until it has reduced by half, and is a syrupy consistency. About 5 minutes. Let cool for a couple of minutes

Drizzle with the maple balsamic glaze.

Place the brussel sprouts in a serving dish and sprinkle with a pinch of salt. Serve warm or at room temperature. These are a wonderful addition to your Thanksgiving table or with your favorite meat or fish