Balsamic Bliss: Roasted Brussels Sprouts Explosion

Ingredients

Main Ingredients

• 1½ pounds Brussels sprouts, trimmed and halved
• 2 tablespoons extra‑virgin olive oil
• ½ teaspoon sea salt
• ¼ teaspoon freshly cracked black pepper

Balsamic Glaze

• ¼ cup balsamic vinegar
• 2 tablespoons pure maple syrup
• 1 teaspoon Dijon mustard
• 1 teaspoon low‑sodium soy sauce

Seasonings & Aromatics

• 2 cloves garlic, minced
• ½ small shallot, finely diced
• ¼ teaspoon smoked paprika
• ¼ teaspoon red‑pepper flakes (optional)
• 1 tablespoon fresh thyme leaves, chopped

Optional Garnish

• ¼ cup toasted sliced almonds
• 2 tablespoons shaved Parmesan (optional)
• Zest of ½ lemon

Instructions

Finishing the Dish

1. Combine Sprouts & Glaze. Remove the roasted Brussels sprouts from the oven and immediately transfer them to a large mixing bowl. Pour the hot balsamic glaze over the sprouts, tossing gently to ensure every piece is evenly coated. The residual heat will help the glaze cling.
2. Add Aromatics. Sprinkle ¼ teaspoon smoked paprika, ¼ teaspoon red‑pepper flakes (if using), and the chopped 1 tablespoon fresh thyme. Toss again; the spices will bloom from the heat, releasing fragrant oils.
3. Garnish & Serve. Transfer the glazed sprouts to a serving platter. Scatter ¼ cup toasted sliced almonds and, if desired, 2 tablespoons shaved Parmesan over the top. Finish with a bright burst of lemon zest. Serve immediately while the glaze is still glossy.