My son loves these Brussels sprouts. They are tangy, sweet, crunchy, and filling. Any vegetable that my kids will eat straight from the serving plate like finger foods, I call a winner.
3 tsp. olive oil
1 T. balsamic vinegar
½ tsp. sea salt
1 T. real maple syrup
1 lb. Brussel sprouts, trimmed & quartered
Spray a sheet pan with nonstick cooking spray; set aside. Preheat oven to 375°F. Mix all ingredients except sprouts and salt. Toss Brussels sprouts with mixture and spread evenly on prepared sheet pan. Sprinkle with salt. Bake 25-30 minutes, tossing halfway through, or until they reach the desired level of crispiness. (I like mine pretty brown on the edges.) Serve hot.
Weight Watchers info: 4 servings at 2 SmartPoints per serving.