RECIPE: Sweet Roasted Brussels Sprouts

I think these are YUM!  I was never a big Brussels sprouts eater, and always found them kinda gross.  But I was messing around with a couple recipes using them and figured this one.  I am absolutely in LOVE!

(Isn't it weird they are called BrusselS sprouts?  I always thought it was Brussel sprouts. I was wrong!)

Anyway, here's what you are here to see...

Ingredients:

• 16 oz fresh Brussels Sprouts
• 1/4 cup Walden Farms pancake syrup (fat free, sugar free, and "calorie free")
• sea salt and fresh ground pepper, to taste

Directions:

1. Preheat oven to 400 degrees and line a cookie sheet with parchment paper
2. Trim off the ends and any loose leaves from the sprouts and then cut them in half lengthwise and put them in a mixing bowl.
3. Toss the sprouts in the syrup and season with sea salt and freshly ground black pepper
4. Put them in an even, single layer on the parchment paper and roast in the oven for 15 minutes.  (Save the extra syrup in the bottom of the mixing bowl!)  
5. Remove sprouts remove from oven, drizzle on the extra syrup, and toss them around on the sheet, returning them to a single layer.  Bake for an additional 5-10 minutes, or until lightly browned.

YIELDS TWO SERVINGS

PLEASE NOTE: Nutritional information is for ONE serving. 
And it's based on the 13 oz of usable sprouts I got after trimming!