Crispy Roasted Brussels Sprouts with Creamy Balsamic Drizzle


1 lb. Brussels sprouts, ends trimmed and quartered (halved if smaller)

2 Tablespoons oil

1/4 teaspoon salt

1/8 teaspoon pepper

Ingredients for Balsamic Drizzle:

2 Tablespoons Mayo

1 Tablespoon Balsamic vinegar

1 teaspoon Maple syrup


  1. Toss the sprouts with the oil and seasonings and spread evenly on a parchment lined baking sheet.
  2. Roast sprouts at 450 for 25 minutes.
  3. While sprouts are roasting make the Balsamic drizzle. Whisk all ingredients for drizzle and add to a condiment squeeze bottle. If a squeeze bottle is unavailable simply use a spoon to drizzle
  4. Pull sprouts from oven and arrange on a plate. Drizzle with the Balsamic sauce.

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