Ingredients:
Brussels Sprouts:
2 cups Brussels sprouts, halved
(200 g)
2 tablespoons olive oil
(30 ml)
1/2 teaspoon salt
(3 g)
1/4 teaspoon black pepper
(1 g)
Maple Glaze:
3 tablespoons maple syrup
(45 ml)
1 teaspoon Dijon mustard
(5 g)
1/4 teaspoon chili flakes (optional)
(1 g)
Optional Topping:
1/4 cup toasted walnuts or pecans
(30 g)
Directions:
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