Roasted Brussels Sprouts w/ Maple-Balsamic Drizzle

Servings - 6    Serving Size - about 3/4 cup cooked brussels sprouts   Points Plus per Serving - 3 points+
Calories - 122,   Total Fat - 5g,   Carb. - 18g,   Protein - 5.1g,   Fiber 5.7g

2 cups uncooked Brussels sprouts, trimmed and halved
2 TBS. extra virgin olive oil
2 1/4 tsp. kosher salt, divided
1/4 tsp. fresh ground black pepper
3 TBS. balsamic vinegar
2 TBS pure maple syrup 

1.  Preheat oven to 450 degrees F.  In a bowl, coat the Brussels sprouts with extra virgin olive oil, 2 tsp. kosher salt and pepper.   Pour sprouts onto cookie sheet lined with silpat OR nonstick aluminum foil.  Arrange them in single layer.  Bake in oven for about 20 minutes, stirring halfway through, until caramelized and soft.  
2. While sprouts are baking, in a small saucepan, combine the vinegar, syrup and 1/4 tsp salt.  Heat on stove on med heat to boiling until thick and saucy, about 3 minutes.   DO NOT OVERCOOK! 
3.  When sprouts are done, spoon into serving dish and drizzle with syrup.  Serve and enjoy!