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.