Roasted brussels sprouts with a sweet and spicy chili maple balsamic glaze are crisp on the outside and soft on the inside. Each bite of sprouts is a bit sweet, a bit tangy, and finishes with a warming spice from the chili.
Preheat your oven to 425°F and place a rack in the middle of the oven. Set out a large baking tray.
Trim the rough ends off of each brussels sprout and slice them in half lengthwise. Set onto the baking tray.
In a small mixing bowl or measuring cup, add the olive oil, maple syrup, balsamic vinegar, salt, pepper, chili powder, and red pepper flakes. Stir to incorporate the ingredients together.
Pour the maple balsamic dressing over the brussels sprouts and toss to coat the pieces in the dressing. Arrange the sprouts into a single layer on the pan, ensuring there’s space between each one.
Roast the brussels sprouts on the middle rack of the oven for 10 minutes. Remove from the oven and stir to recoat the sprouts in the maple balsamic dressing.
Roast for an additional 10-12 minutes, until the sprouts are cooked through and crisp on the outside.
Transfer the roasted brussels sprouts to a serving bowl and enjoy right away.