• Prep Time: 10 minutes
• Cook Time: 25-30 minutes
• Total Time: 35-40 minutes

• 500g Brussels sprouts, trimmed and halved
• 2 tablespoons olive oil
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1/2 teaspoon smoked paprika
• Salt and black pepper, to taste
• 2 tablespoons balsamic vinegar
• 1 tablespoon honey
• 1 tablespoon Dijon wholegrain mustard
• Chopped fresh parsley (for garnish, optional)

Preheat the Oven: Preheat your oven to 220°C (425°F) and line a baking sheet with parchment paper for easy cleanup.

Prepare the Brussels Sprouts: Trim the tough ends of the Brussels sprouts and cut them in half. Place them in a large mixing bowl.

Season the Brussels Sprouts: Drizzle olive oil over the Brussels sprouts and toss them to coat evenly. Sprinkle with garlic powder, onion powder, smoked paprika, salt, and cracked black pepper. Toss again to ensure all the sprouts are well-seasoned.

Bake the Brussels Sprouts: Spread the seasoned Brussels sprouts evenly on the prepared baking sheet, making sure they are not overcrowded. Bake in the preheated oven for 25-30 minutes, or until they are crispy and golden brown. Be sure to toss them once or twice during baking for even browning.

Prepare the Balsamic Glaze: While the Brussels sprouts are baking, prepare the balsamic glaze. In a small saucepan, combine balsamic vinegar, honey (or maple syrup), and Dijon mustard. Heat over low-medium heat, stirring constantly, until the mixture thickens and reduces by half. This should take about 5-7 minutes. Remove from heat.

Drizzle and Serve: Once the Brussels sprouts are crispy and ready, remove them from the oven. Drizzle the balsamic glaze over the hot sprouts, tossing gently to coat them evenly.

Garnish and Serve: If desired, garnish with chopped fresh parsley for a burst of color and freshness. Serve your crispy baked Brussels sprouts immediately

• Calories: 120 kcal
• Carbohydrates: 18g
• Protein: 4g
• Fat: 5g
• Sugars: 7g