Roasted Brussels with Mustard-Honey Vinaigrette
Ingredients
- 1 lb brussels sprouts ends chopped off and halved or quartered (depending on size)
Vinaigrette
- 4 Tbsp extra virgin olive oil
- 1 Tbsp apple cider vinegar
- 1 Tbsp honey
- 1 Tbsp dijon mustard
Instructions
- Preheat oven to 500 degrees and line a rimmed baking sheet with parchment paper.
- Put all of your prepared brussels sprouts in a ziplock bag and shake with about a tablespoon of EVOO. Then spread them out on your baking sheet and crack some salt over the top.
- Roast 10 to 15 minutes, or until very nicely browned and crisp.
- While brussels sprouts are cooking, stir together the vinaigrette ingredients in a small bowl.
- When brussels sprouts are done cooking, transfer them to a medium bowl and toss them with the vinaigrette. Serve warm and enjoy!