Brussels Recipe

Prepare sprouts

Preheat oven to 425°F (220°C). Trim the stem ends of the Brussels sprouts and remove any yellow or loose outer leaves. Cut larger sprouts in half through the stem so cut sides face down; keep small ones whole.

Toss sprouts with olive oil, kosher salt, and black pepper in a large bowl until evenly coated. Spread them cut-side down in a single layer on a rimmed baking sheet. Roast on the middle rack for 18–22 minutes, until deeply browned at the edges and tender when pierced with a fork. Shake the pan or stir once at the 10–12 minute mark for even browning.

Make glaze

While sprouts roast, combine balsamic vinegar, maple syrup, and Dijon mustard in a small saucepan over medium heat. Bring to a gentle simmer and reduce for 3–5 minutes until slightly thickened and syrupy. Remove from heat and whisk in the butter until glossy. Taste and adjust: add a pinch more salt or a squeeze of lemon juice if needed.

When sprouts are done roasting, transfer the baking sheet back to medium heat of the oven (or keep on the still-warm oven rack) for 1 minute then remove. Drizzle the warm balsamic-maple glaze over the hot sprouts and gently toss or use a spatula to coat evenly. Add the toasted walnuts and lemon juice; toss again to combine. Sprinkle the grated Parmesan over the sprouts while warm so it melts slightly.

Taste and adjust seasoning with additional salt, pepper, or lemon as desired. If using, sprinkle red pepper flakes and chopped parsley for brightness and a touch of heat.