• 2 lb uncooked Brussels sprouts - trimmed
• 2 Tbsp extra-virgin olive oil
• 2 + 1/4 tsp kosher salt
• 2 Tbsp maple syrup
• 3 Tbsp balsamic vinegar

1. Heat oven to 450 deg. If large cut Brussels sprouts in half. Toss Brussels sprouts with olive oil, 2 tsp salt, and pepper on bake sheet. Roast stirring half way through for about 20 min.
2. Meanwhile combine vinegar, maple syrup, and remaining 1/4 tsp salt. Boil, stirring frequently until thick and syrupy, about 3 min. Pour over roasted Brussels sprouts.

Serves: 6       Total cook time: 20 min 
Source: Weightwatchers - 3 points

• 1 Tbsp unsalted butter
• 1 pckg frozen Brussels sprout
• 6-8 fresh sage leaves
• 1/4 tsp black pepper
• 2 Tbsp dried cranberries
• 2 Tbsp chopped pecans - toasted

1. Cook Brussels sprouts according to package directions to slightly undercooked state.
2. Heat skillet, add butter and when it finishes foaming add the Brussels sprouts, sage, and pepper. Saute 3 minutes until the sage is fragrant. Add the cranberries and cook additional 3 min. until they start to plump. Sprinkle toasted pecans on top.

Serves: 6      Total Cook Time: 30min. 
Source: SparkRecipes.com

• 2 slices bacon - thinly sliced crosswise
• 1/8 tsp crushed red pepper flakes
• 2 lb Brussels sprouts or 2-12oz pckg frozen Brussels sprouts
• 1/2 cup thin wedges red onion
• 2 tsp fresh thyme leaves
• 1/2 tsp salt

1. In large oven going skillet cook bacon until browned and crisp. Remove bacon and drain on paper towel. Add crushed red pepper to drippings in skillet; cook and stir for 1 min. or until fragrant.
2. Add Brussels sprouts, onion, thyme, and salt to skillet. Stir to coat. Transfer to 400 deg oven and roast uncovered for 20 min or until just tender and browned, stirring once. Sprinkle with reserved bacon.

Serves: 6      Total Cook Time: 30min. 
Source: Midwest Living Recipes for all Seasons vol 4