Ingredients
Method
- Put a large rimmed baking sheet in the oven and heat the oven to 425°F. Heating the pan first gives the sprouts a head start on browning.
- In a large bowl, toss the Brussels sprouts with the olive oil, salt and pepper until evenly coated.
- Carefully tip the sprouts onto the hot pan and turn them cut side down in a single layer. Roast for 18 to 22 minutes without stirring, until the cut sides are deep brown and a knife slides easily into the largest sprout.
- Whisk the balsamic vinegar and maple syrup together in a small bowl. Drizzle over the sprouts, toss them on the pan, and return to the oven for 2 to 3 minutes, until the glaze is sticky.
- Transfer to a serving dish, scatter with the pecans if using, and serve warm.
Notes
Keep the sizes even: Quarter any very large sprouts and leave tiny ones whole so everything finishes at the same time.
Don't crowd the pan: Sprouts that touch will steam instead of brown. If they do not fit in a single layer, divide them between two pans.
Save the loose leaves: Leaves that fall off while trimming turn crisp and chip-like in the oven. Toss them in with the rest.
Holiday version: Add 1/4 cup of dried cranberries or pomegranate seeds along with the pecans.
Make ahead: Trim and halve the sprouts up to 2 days ahead and keep them refrigerated. Leftovers reheat best in a 400°F oven for about 5 minutes.