Jerk Roasted Brussels Sprouts with Balsamic

Preheat your oven to 200C (400F). Line a large baking sheet with parchment paper.

Trim the woody ends from the Brussels sprouts and halve any large ones so they cook evenly. Toss them with 1 tbsp olive oil and spread in a single layer on the prepared baking sheet.

In a food processor or blender, combine hot sauce, garlic, thyme, scallions, cloves, 3 tbsp olive oil, juice of 1 lemon, salt, and black pepper. Blend until a smooth, fragrant marinade forms.

Pour the jerk marinade over the Brussels sprouts and toss thoroughly to coat every leaf.

Roast in the preheated oven for 25-30 minutes, flipping halfway through, until the sprouts are deeply caramelized at the edges and tender throughout. The edges should turn crisp and golden.

While the sprouts roast, combine balsamic vinegar in a small saucepan over medium-low heat. Simmer for 3-4 minutes, stirring occasionally, until the vinegar reduces by half and coats the back of a spoon. Remove from heat.

Transfer the roasted Brussels sprouts to a serving bowl. Drizzle the warm balsamic glaze over the top and toss gently to coat. Serve immediately.