Ingredients:

  • 1 lb Brussels sprouts, trimmed and halved
  • 2 tbsp extra virgin olive oil
  • 1/2 tsp kosher salt
  • 1/4 tsp black pepper
  • 4 oz smoked turkey, diced small
  • 2 tbsp pure maple syrup
  • 1 tbsp balsamic vinegar
  • 1 clove garlic, minced
  • 1/2 tsp smoked paprika

Instructions:

  1. Preheat the oven to 425°F (220°C) and line a large rimmed baking sheet with parchment paper.
  2. Pat the halved Brussels sprouts completely dry with paper towels to ensure a crisp crust.
  3. In a mixing bowl, toss the sprouts with 2 tbsp extra virgin olive oil, 1/2 tsp kosher salt, and 1/4 tsp black pepper until evenly coated.
  4. Spread the sprouts cut-side down on the prepared baking sheet, ensuring at least a half-inch of space between each sprout; roast for 15 minutes without stirring until the cut sides are rich brown brown.
  5. While sprouts roast, whisk together 2 tbsp pure maple syrup, 1 tbsp balsamic vinegar, 1 minced garlic clove, and 1/2 tsp smoked paprika in a small bowl.
  6. Remove the pan from the oven and toss the roasted sprouts and 4 oz diced smoked turkey with the maple-balsamic mixture directly on the pan.
  7. Return the pan to the oven for 3 to 5 minutes until the glaze is bubbly and clinging to the vegetables.