This satisfying side dish goes beyond basic, boring Brussels
sprouts with its rich oven-roasted flavor enhanced with just a
hint of sweetness. The combination of sweet and savory elements
in this dish makes it a perfect complement for a wide variety of
main dishes, ranging from maple-grilled salmon to these yummy
Maple Balsamic Pork Chops. <<insert link to recipe, if desired>>

Prep time: 10 minutes
Cooking time: 20-25 minutes
Serves 4

Ingredients

2 T. extra virgin olive oil
1 lb. small Brussels sprouts, rinsed and cut in half
Salt and black pepper, to taste
1/3 c. balsamic vinegar
1 T. real maple syrup

Directions:

1. Place oven rack in center position and preheat oven to
400°F.

2. Heat olive oil in a large cast iron or other oven-safe
skillet over medium-high heat. Add Brussels sprouts to skillet
and season with salt and pepper, to taste. Cook for several
minutes, stirring occasionally, until the sprouts begin to turn
brown.

3. Once browned, transfer the skillet into the preheated oven
and roast for 15-20 minutes, stirring halfway through. Remove
sprouts from oven once they are tender and start to turn a rich
brown color.

4. While the sprouts are roasting, add balsamic vinegar and
maple syrup to a small skillet and heat over medium-high heat.
Bring to a boil, stirring constantly, then reduce heat to medium.
Continue stirring until the vinegar mixture reduces to about 1/3
of its original volume and becomes thick and syrupy. (Do not
overcook or it will become too hard and sticky).

5. To serve, transfer Brussels sprouts to a plate and drizzle
lightly with balsamic glaze. Season with salt and pepper, if
desired, and enjoy immediately with Maple Balsamic Boneless Pork
Chops or other entrée of your choice.