From Weight Watchers
Prep: 20 minutes
Roast: 15 minutes
Make ahead: two hours
2 pounds fresh Brussels sprouts, trimmed and halved
2 slices Canadian bacon, cut into thin strips
2 shallots, halved and sliced through root end
2 tsp. extra-virgin olive oil
1/2 tsp. salt
1/8 tsp. black pepper
1 Tbsp. maple syrup
1. Preheat oven to 425 F. Line large rimmed baking sheet with nonstick foil.
2. Combine Brussels sprouts, bacon, shallots, oil, salt and pepper in a large bowl. Spread mixture, cut side of Brussels sprouts down, on baking sheet. Roast 10 minutes.
3. Remove baking sheet from oven. Add maple syrup and stir well to coat. Return pan to oven and roast until Brussels sprouts are tender, about 5 minutes. Stir again before serving. If making ahead, let stand at room temperature up to two hours.
Per Serving (1/2 cup): 70 cal, 2 g fat, 0 g sat fat, 0 g trans fat, 3 mg chol, 252 mg sod, 11 g carb, 3 g fib, 4 g prot, 44 mg calc. POINTS VALUE: 1.