Weight Watchers Points Plus: 3 Prep time: 12 min Cook time: 20 min

2 spray(s) cooking spray
2 pound(s) uncooked Brussels sprouts, trimmed
2 Tbsp olive oil, extra-virgin
2 1/4 tsp kosher salt, divided
1/4 tsp black pepper, freshly ground
3 Tbsp balsamic vinegar
2 Tbsp maple syrup

2 spray(s) cooking spray 2 pound(s) uncooked Brussels sprouts, trimmed 2 Tbsp olive oil, extra-virgin 2 1/4 tsp kosher salt, divided 1/4 tsp black pepper, freshly ground 3 Tbsp balsamic vinegar 2 Tbsp maple syrup

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.

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

Spoon Brussels sprouts into a serving dish; drizzle with syrup mixture just before serving. Yields about a heaping 3/4 cup per serving.