# What you'll need:
→ Vegetables
01 - 1 pound Brussels sprouts, trimmed and halved
→ Glaze
02 - 2 tablespoons pure maple syrup
03 - 1 1/2 tablespoons Dijon mustard
04 - 2 tablespoons olive oil
05 - 1 tablespoon apple cider vinegar
06 - 1/2 teaspoon sea salt
07 - 1/4 teaspoon freshly ground black pepper
→ Optional Garnish
08 - 2 tablespoons chopped toasted pecans
09 - 1 tablespoon finely chopped fresh parsley
# Method:
01 - Preheat oven to 425°F. Line a baking sheet with parchment paper.
02 - In a large mixing bowl, whisk together maple syrup, Dijon mustard, olive oil, apple cider vinegar, sea salt, and black pepper until the mixture is thoroughly emulsified.
03 - Add the trimmed and halved Brussels sprouts to the bowl and gently toss until each piece is evenly coated with the glaze.
04 - Distribute the glazed Brussels sprouts cut side down in a single layer on the prepared baking sheet for optimal browning.
05 - Roast for 20 to 25 minutes, stirring halfway through, until the Brussels sprouts develop a golden, caramelized finish and crisp edges.
06 - Transfer the roasted Brussels sprouts to a serving dish. Garnish with chopped toasted pecans and fresh parsley if desired. Serve immediately while hot.
