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Photo of Roasted Brussels Sprouts with Maple-Balsamic Drizzle by WW

Roasted Brussels Sprouts with Maple-Balsamic Drizzle

3
Points® value
Total Time
32 min
Prep
12 min
Cook
20 min
Serves
6
Difficulty
Easy
A go-to side dish for all your fall gatherings. Pairs especially well with roast turkey or pork.

Ingredients

Brussels sprouts

2 pound(s), trimmed

Olive oil

2 tbsp(s), extra-virgin

Kosher salt

2¼ tsp(s), divided

Black pepper

¼ pinch(es), freshly ground

Balsamic vinegar

3 tbsp(s)

Maple syrup

2 tbsp(s)

Instructions

  1. Preheat oven to 450°F. Coat a large nonstick baking sheet with cooking spray.
  2. 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.
  3. 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.
  4. Spoon Brussels sprouts into a serving dish; drizzle with syrup mixture just before serving. Yields about a heaping 3/4 cup per serving

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