Trim the stem ends of the Brussels sprouts and remove any yellow or loose outer leaves. Cut each sprout in half lengthwise through the stem so the cut side will lay flat for better caramelization.

Roast Brussels sprouts

Toss and season

Place the halved sprouts in a large bowl. Drizzle with 2 tablespoons olive oil, sprinkle with 1 teaspoon kosher salt and 1/2 teaspoon freshly ground black pepper. Toss thoroughly so each sprout is coated. Spread them cut-side down in a single layer on the prepared baking sheet (do not overcrowd; use two pans if necessary).

Roast

Roast in the preheated oven for 20–25 minutes, until the cut sides are deeply golden-brown and the outer leaves are crisp. At about 12–15 minutes, check and rotate the pan if your oven cooks unevenly. For extra crispness, broil 1–2 minutes at the end while watching closely.

Glaze & finish

While sprouts roast, combine 1 tablespoon balsamic vinegar, 1 tablespoon maple syrup (or honey), and 1 teaspoon minced garlic (and 1/4 teaspoon red pepper flakes if using) in a small bowl. Stir to combine.

When sprouts are done, remove the pan from the oven. Drizzle the balsamic-maple glaze evenly over the hot sprouts and gently toss on the sheet pan or transfer to a serving bowl and toss until glazed.

Taste and adjust seasoning: add a squeeze (about 1 teaspoon) of fresh lemon juice if you want brightness, and more salt/pepper if needed.

Sprinkle toasted sliced almonds or chopped pecans over the glazed sprouts for crunch if using, and serve immediately.