3

Roasted Brussels Sprouts with Maple-Balsamic Drizzle

Total Time
32 min
Prep
12 min
Cook
20 min
Serves
6
Difficulty
Easy
A go-to side dish for fall gatherings. The flavors pair especially well with roasted turkey or pork.
Ingredients

cooking spray

2 spray(s)

uncooked Brussels sprouts

2 pound(s), trimmed

olive oil

2 Tbsp, extra-virgin

kosher salt

2¼ tsp, divided

black pepper

¼ tsp, freshly ground

balsamic vinegar

3 Tbsp

maple syrup

2 Tbsp

Instructions

  1. 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.
Notes
Do not cook the drizzle too long or it can become sticky and hard.

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