Crispy Balsamic Brussels Sprouts

Ingredients

• 1 1/2 pounds Brussels sprouts, trimmed and halved lengthwise
• 2 tablespoons olive oil
• 1/2 teaspoon fine salt
• 1/4 teaspoon ground black pepper
• 3 tablespoons balsamic vinegar
• 1 tablespoon pure maple syrup
• 1 teaspoon water

Method

1. 01

   Heat the oven to 425°F (220°C). Rinse the Brussels sprouts, then dry them thoroughly. Halve small and medium sprouts; quarter especially large ones through the stem so the pieces cook at a similar rate.

2. 02

   Toss the sprouts with the olive oil, salt, and pepper. Spread on a large bare metal rimmed sheet pan with the cut faces down. Keep the pieces in one layer with room around them; use two pans if crowded.

3. 03

   Roast for 20 minutes without moving the halves. Check the loose leaves and remove any that are already crisp and brown. Turn a few halves over to check their color, then continue roasting for 5–10 minutes until the cut faces are deep golden and a knife enters the centers easily.

4. 04

   While the sprouts roast, combine the balsamic vinegar and maple syrup in a small saucepan. Simmer gently over medium-low heat for 4–6 minutes, until reduced to about 2 tablespoons and just thick enough to coat a spoon. Remove from the heat and stir in the teaspoon of water to keep it pourable.

5. 05

   Transfer the hot sprouts and crisp leaves to a serving dish. Drizzle lightly with the balsamic glaze and toss once. Serve immediately in six portions rather than covering the dish, which traps steam and softens the edges.

6. 06

   Store leftovers in the refrigerator within 2 hours, or within 1 hour above 90°F (32°C), for up to 3–4 days. Reheat on a sheet pan at 400°F (200°C) until hot throughout and at least 165°F (74°C); the edges may soften in storage.