2 lbs Brussel Sprouts, trimmed
2 Tbsp Olive Oil, extra-virgin
2 1/4 tsp Kosher Salt, divided
1/4 tsp Black Pepper
3 Tbsp Balsamic Vinegar
2 Tbsp Maple Syrup
Preheat oven to 450'. Coat a large nonstick baking sheet with cooking spray.
Slice Brussel Sprouts in jalf, if large; place on prepared baking sheet. Add oil, 2 tsp salt and pepper; toss well to coat. Roast, stirring and rotating pan halfway through cooking, about 20 minutes.
Combine vinegar, maple syrup and remaining salt in a small saucepan; set over med-high heat. Boil, stirring frequently, until thick and syrupy, about 3 minutes.
Spoon Brussel Sprouts into a serving dish; drizzle with syrup mixture just before serving.
6 servings=3pt +
