- 3 cups of brussels sprouts, trimmed and halved lengthwise
- 1 TB balsamic vinegar
- 2 TB pure maple syrup
- 2 TB freshly squeezed orange juice
- 1 TB freshly grated orange zest
- 4 TB cold unsalted butter
- 3 TB olive oil or coconut oil
- 1 tsp salt
Instructions
- Preheat oven to 475 F.
- Line a baking sheet with parchment paper. Set aside.
- In a mixing bowl, toss brussels sprouts with olive oil and sea salt.
- Arrange Brussels sprouts open side down and in a single layer on your baking sheet. Bake for 15 minutes.
- While brussels sprouts bake, make the glaze by adding vinegar, maple syrup, orange juice, orange zest to a small saucepan. Place over medium heat for about 4 minutes, stirring occasionally. Remove from heat and add butter; whisk until melted and set glaze aside.
- Once brussels sprouts are done baking, let cool for about 5 minutes and transfer them to a serving bowl. Pour glaze on top and enjoy.