1. Preheat oven to 400°F (200°C).

2. Trim and halve Brussels sprouts and toss with olive oil, salt, and pepper.

3. Arrange sprouts cut side down on a parchment-lined baking sheet.

4. Roast for 15 minutes, then flip and roast another 5–10 minutes until golden and crisp.

5. In a small saucepan, whisk balsamic vinegar, maple syrup, Dijon mustard, garlic, and red pepper flakes.

6. Bring glaze to a simmer over medium heat and reduce until syrupy, about 6–8 minutes.

7. Taste and adjust sweetness or acidity as needed.

8. Transfer roasted sprouts to a bowl and drizzle with warm glaze.

9. Toss gently until evenly coated and serve immediately.