# Components:
→ Brussels Sprouts
01 - 1 pound Brussels sprouts, trimmed and halved
02 - 2 tablespoons olive oil
03 - 1/2 teaspoon kosher salt
04 - 1/4 teaspoon black pepper
→ Glaze
05 - 1/2 cup cranberry juice
06 - 1/4 cup dried cherries, chopped
07 - 2 tablespoons pure maple syrup
08 - 1 tablespoon balsamic vinegar
09 - 1 teaspoon orange zest
10 - 1/8 teaspoon ground cinnamon
11 - Pinch of salt
→ Garnish
12 - 2 tablespoons toasted chopped pecans (optional)
13 - 1 tablespoon fresh parsley, finely chopped
# Directions:
01 - Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper for easy cleanup.
02 - In a large bowl, combine the Brussels sprouts with olive oil, kosher salt, and black pepper. Toss thoroughly to ensure each sprout is evenly coated.
03 - Spread the seasoned Brussels sprouts in a single layer on the prepared baking sheet, cut-side down. Roast for 20–25 minutes, turning them once halfway through, until they are golden brown and tender with slightly crisp edges.
04 - While the sprouts are roasting, combine the cranberry juice, chopped dried cherries, maple syrup, balsamic vinegar, orange zest, ground cinnamon, and a pinch of salt in a small saucepan. Place over medium heat and bring to a gentle simmer.
05 - Continue to simmer the glaze for 8–10 minutes, stirring occasionally, until it has reduced by half and achieved a syrupy consistency. Remove from heat.
06 - Transfer the roasted Brussels sprouts into a clean large bowl. Drizzle the warm glaze over the sprouts and toss gently until they are well coated.
07 - Arrange the glazed Brussels sprouts on a serving platter. Sprinkle with toasted chopped pecans (if using) and fresh parsley before presenting.
