Roasted Brussels Sprouts with Orange Balsamic Glaze

Preheat oven to 425°F. In a small saucepan, combine orange juice, balsamic vinegar, and sugar. Bring to a boil over medium heat, stirring continually until sugar is dissolved. Continue to cook, stirring occasionally, until reduced by half, and thick and syrupy (this could take 10-20 minutes). Remove from heat.

Meanwhile, wash the Brussels sprouts and cut in half lengthwise. Put them in a small casserole dish, add olive oil and salt and pepper and toss gently to coat. Move to preheated oven and roast, uncovered, 15-20 minutes, depending on size and preference. Remove from oven, drizzle with glaze, and garnish with orange zest.