Roasted Brussels Sprouts with Maple-Balsamic Drizzle
PersonalPoints™ per serving
A go-to side dish for all your fall gatherings. Pairs especially well with roast turkey or pork.
Uncooked Brussels sprouts
2 pound(s), trimmed
2 tbsp(s), extra-virgin
2¼ tsp(s), divided
¼ pinch, freshly ground
- Preheat oven to 450°F. Coat a large nonstick baking sheet with cooking spray.
- Slice Brussels sprouts in half if large; place on prepared baking sheet. Add oil, 2 teaspoons salt and pepper; toss well to coat. Roast, stirring and rotating pan halfway through cooking, about 20 minutes.
- Meanwhile, combine vinegar, maple syrup, and remaining 1/4 teaspoon salt in a small saucepan; set over medium-high heat. Boil, stirring frequently, until thick and syrupy, about 3 minutes.
- Spoon Brussels sprouts into a serving dish; drizzle with syrup mixture just before serving. Yields about a heaping 3/4 cup per serving