This recipe is for those of you who think you do not like Brussels Sprouts!  Sweet, crunchy and so yummy!

 

Preheat oven to 400 F.

Trim the end off 2 pounds of Brussels sprouts and cut in half or fourths (depending on how big they are).

Place in a large bowl and add ¼ cup of your favorite low-sodium Dijon mustard or salt-free stone ground mustard and ¼ cup of your favorite Balsamic vinegar. Mix well until the veggies are completely coated.

Bake on a piece of parchment paper or nonstick silicone baking mat for at least 30 minutes, stirring every 10-15 minutes.  If your Brussels sprouts are quite large or you prefer them crispier or more blackened, roast up to 30 minutes longer until they are done the way you like them.  Make sure you stir them around every 10-15 minutes.

Chef’s note: A 4% acidity vinegar like Napa Valley Naturals Grand Reserve is preferred.