Balsamic-Dijon Roasted Brussels Sprouts

12 oz Brussels spouts, cleaned, ends trimmed and sliced in half, lengthwise
2 Tbsp balsamic vinegar
2 Tbsp dijon mustard
1 Tbsp olive oil
salt and pepper
1/2 tsp maple syrup or agave

1.  Heat oven to 425.
2.  In a small bowl, whisk together the balsamic vinegar, mustard, oil, water, salt, and pepper (and maple syrup/agave).
3.  Add the Brussels sprouts to the balsamic-dijon mustard mixture and toss to coat.  Transfer to an oven-safe pan or baking dish and bake for 20 minutes, stirring once halfway through.  The sprouts will be ready when they’ve started to brown on the outside and are tender on the inside.

Mushroom Orzo

1/2 c butter, divided
8 pearl onions
1 c uncooked orzo pasta
1/2 c sliced fresh mushrooms
1 c water
1/2 c white wine
fresh garlic
salt and pepper
1/2 c grated Parmesan cheese
1/4 c fresh parsley

1.  Melt 1/2 the butter in a skillet over medium heat.  Stir in the onions, and cook until golden brown.  Mix in orzo, mushrooms, and remaining butter.  Cook and stir 5 minutes, until butter is melted and mushrooms are tender.
2.  Pour water and wine into the skillet, and bring to a boil.  Reduce heat to low.  Season with garlic, salt and pepper.  Cook 7 to 10 minutes, until orzo is al dente.  Stir in the Parmesan cheese and parsley to serve.