1 lb Brussels sprouts
2 tbsp olive oil
2 tbsp organic, Grade B maple syrup
1 tsp balsamic vinegar
Sea salt and black pepper, to taste.
Rinse and trim the bottoms off the Brussels sprouts, then cut in half. Mix the liquid ingredients.
Arrange Brussels sprouts on a rimmed baking sheet and drizzle the liquid mixture over them.
Roast at 400 degrees, flipping once, until slightly browned and tender, about 20 minutes. Enjoy!