- 1 pound brussel sprouts, trimmed and halved
- 1/ 4 cup apple cider vinegar
- 2 tablespoons extra virgin olive oil
- 1 tablespoon real maple syrup
- 1 garlic clove, finely minced
- Salt & pepper
Preheat oven to 425 degrees.
For crispy Brussel sprouts: Place Brussel sprouts on a baking sheet and drizzle with about 2 tablespoons of olive oil. Sprinkle with black pepper and a generous amount of salt. Toss until combined. Roast in the oven for 20 minutes, tossing halfway through.
For apple cider glaze: A few minutes before the halfway mark, prepare your glaze by adding apple cider vinegar and maple syrup to a saucepan over medium heat. Let mixture reduce by about two-thirds, stirring occasionally. This should take about 10-15 minutes. At 10 minutes, watch the mixture closely. The glaze is ready when the consistency and color is similar to maple syrup (sticky, mahogany and thick enough to leave a film on the back of a spoon). Remove glaze from heat, immediately add garlic and salt, and stir. Let cool for about 5 minutes. The glaze will become thicker as it cools.
To serve: Drizzle the glaze over the crispy Brussel sprouts. So good!