Roasted Brussel Sprouts

– 1½ pounds Brussel sprouts, trimmed, halved lengthwise – 3 tablespoons olive oil – 3 cloves garlic, minced – 1 teaspoon Himalayan salt or sea salt – ¼ teaspoon freshly ground black pepper, or to taste – ½ cup maple syrup – 2 tablespoons pomegranate vinegar, or red wine vinegar – 3 tablespoons unsalted butter – 2 teaspoons red chili flakes, or to taste, optional


Cut the brussels sprouts in half lengthwise and trim off any excess.

. In a big bowl, toss the brussels sprouts with olive oil, minced garlic, salt, and black pepper.  Spread the brussels sprouts, cut side down, on a baking sheet.

Roast them in the oven until they're tender and the bottoms are golden brown, which should take about 15 to 20 minutes. Stir them halfway through cooking.

While the sprouts are roasting, heat maple syrup and vinegar in a small saucepan over medium-high heat. Let it simmer for a few minutes until it's slightly reduced.

. Add the butter and cook until the mixture is caramelized, which should take about 4 to 5 minutes.. Remove the glaze from heat and stir in chili flakes and a pinch of salt.

Transfer the sprouts to a serving plate and sprinkle them with pecans, dried cranberries, and parmesan cheese.