Roasted Brussels Sprouts with Maple-Balsamic Glaze

This dish features tender roasted Brussels sprouts, enhanced with the sweet and tangy notes of a maple-balsamic glaze. The combination of savory garlic and a hint of chili flakes adds depth, making it a delightful side dish that balances traditional flavors with a creative twist. It's vegetarian and can easily fit into various dietary plans.

Ingredients:

• 1 pound Brussels sprouts, trimmed and halved
• 2 tablespoons olive oil
• 4 cloves garlic, minced
• 1/4 teaspoon red pepper flakes
• Salt and black pepper, to taste
• 2 tablespoons maple syrup
• 2 tablespoons balsamic vinegar
• 1 tablespoon Dijon mustard
• 1/4 cup toasted pecans, chopped (optional)
• Fresh parsley, for garnish

Instructions:

1. Preheat the oven to 425°F (220°C).
2. In a large bowl, toss the halved Brussels sprouts with olive oil, minced garlic, red pepper flakes, salt, and black pepper until evenly coated.
3. Spread the Brussels sprouts on a baking sheet in a single layer and roast for 20-25 minutes, or until they are golden brown and tender, stirring halfway through.
4. While the Brussels sprouts are roasting, in a small saucepan, combine the maple syrup, balsamic vinegar, and Dijon mustard. Heat over medium heat until the mixture begins to simmer, then reduce to low and let it thicken slightly, about 5 minutes.
5. Once the Brussels sprouts are done, remove them from the oven and drizzle the maple-balsamic glaze over them. Toss to coat evenly.
6. If desired, sprinkle the toasted pecans on top for added crunch and garnish with fresh parsley before serving.