Roasted Kale and Brussels Sprouts with Balsamic Glaze

Preheat oven to 400°F (200°C).

In a large bowl, toss the Brussels sprouts and kale with olive oil, garlic, salt, pepper, and red pepper flakes (if using).

Spread the vegetables in a single layer on a baking sheet.

Roast for 25-30 minutes, or until the Brussels sprouts are tender and slightly browned, and the kale is crispy, flipping halfway through.

While the vegetables are roasting, prepare the balsamic glaze. In a small saucepan, combine balsamic vinegar and maple syrup (or honey).

Bring to a simmer over medium heat and cook for 5-7 minutes, or until the glaze has thickened slightly.

Once the vegetables are roasted, transfer them to a serving dish and drizzle with the balsamic glaze.

Serve immediately.