Roasted Brussels Sprouts with Maple-Balsamic Drizzle
3
Points®
Temps total: 32 min • Préparation: 12 min • Cuisson: 20 min • Portions: 6 • Difficulté: Facile
A go-to side dish for all your fall gatherings. Pairs especially well with roast turkey or pork.
Ingrédients
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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