Roasted Brussels Sprouts with Brown Butter and Balsamic Glaze

Preheat your oven to 400°F (200°C).

In a large bowl, toss the halved Brussels sprouts with 2 tablespoons of melted Jersey butter, salt, pepper, and red pepper flakes (if using).

Spread the Brussels sprouts in a single layer on a baking sheet.

Roast for 20-25 minutes, or until the Brussels sprouts are tender and slightly browned, flipping halfway through.

While the Brussels sprouts are roasting, make the brown butter balsamic glaze. In a small saucepan over medium heat, melt the remaining 2 tablespoons of Jersey butter. Cook until the butter turns golden brown and has a nutty aroma (about 3-5 minutes). Watch carefully to prevent burning.

Remove the browned butter from the heat and stir in the balsamic vinegar, maple syrup, and minced garlic.

Once the Brussels sprouts are roasted, drizzle the brown butter balsamic glaze over them. Toss to coat evenly.

Serve immediately.