Preheat the oven to 200°C/390°F.
Chop the stems off the sprouts and remove any skanky-looking leaves (usually just the outer layer).
20 brussels sprouts
Chop the sprouts in half. If you have any really big ones, quarter them. We want all pieces roughly the same size.
Put in a large bowl and add the olive oil. Give them a good stir to make sure the sprouts are well-coated.
2 tbsp olive oil
Place in a baking tray and roast for 15 minutes.
When done (browned and slightly crispy) remove from oven a put back in bowl. Add the salt and pepper. Then add either the balsamic cream/syrup or the balsamic vinegar and maple syrup. Stir again, coating the sprouts.
½ tsp salt, ½ tsp black pepper, 1 tbsp balsamic cream, 1 tsp maple syrup
Put them back in the oven roast for another 10 minutes. Let them get nice and dark – but of course stop them if they look like they’re starting to burn.
That’s it! Eat on their own or serve as an awesome side dish (that might even outshine the main course!).