The trick to roasting Brussels sprouts is to first cut them in halves (if they’re on the small side) or quarters (if they’re a bit mature). Whole Brussels sprouts will just burn on the outside before they’re cooked all the way through. I like halves because I can arrange them cut side down, which browns the bottoms and tops but keeps some of the moisture inside. For that reason, I try to choose sprouts that are on the small side. This sauce is so flavorful that you could put it on any roasted vegetable.

Serves 8

2 pounds small Brussels sprouts, trimmed and halved lengthwise
1/4 cup extra-virgin olive oil
1 teaspoon kosher salt
1 tablespoon plus 1 teaspoon balsamic vinegar
2 tablespoons pure maple syrup
2 tablespoons fresh orange juice
1 teaspoon finely grated orange zest
4 tablespoons cold unsalted butter, cut into 16 pieces

Preheat the oven to 475˚F Line two large heavy-duty rimmed sheet pans with parchment paper.

In a mixing bowl, toss the Brussels sprouts with the 1/4 cup olive oil and 1 teaspoon of the salt.

Arrange the sprouts in one layer, cut side down, on the parchment.

Roast until brown and tender, 15 to 18 minutes. (The tops will be dark brown and crispy and the sprouts should feel tender when pierced with a paring knife.)

Transfer the sprouts to a mixing bowl.

Combine the balsamic vinegar, maple syrup, orange juice, and orange zest in a small saucepan. Heat the mixture over medium heat just until it’s hot (you will see a bit of steam), but not simmering. Remove the pan from the heat and add the cold butter, several pieces at a time, whisking constantly until the mixture is smooth and creamy. (Don’t reheat the mixture or the butter will break and the sauce won’t be creamy.) Pour the sauce over the sprouts and stir thoroughly but gently until most of the sauce has been absorbed. Transfer the sprouts and any remaining sauce to a serving platter or dinner plates.

Recipe adapted from Fast, Fresh & Green (Chronicle Books) by Susie Middleton.