Fab.
Ingredients:
For the balsamic vinaigrette:
- 3 tablespoons EVOO
- 1 tablespoon Dijon mustard
- 1 tablespoon balsamic vinegar
- ½ teaspoon agave syrup
- 1 teaspoon Worcestershire sauce
For the Brussels sprouts:
- 2 tablespoons EVOO
- 1 pound brussels sprouts
- 2 tablespoons parsley, chopped (optional)
Directions:
Preheat the oven to 400ºF.
In a small bowl, whisk together 3 tablespoons olive oil, Dijon
mustard, balsamic vinegar, agave, and Worcestershire sauce until
thickened and creamy. Set aside.
In a large bowl, toss the halved Brussels sprouts with the remaining 2
tablespoons olive oil and season with salt and pepper.
Arrange the sprouts in a single layer on a sheet
pan and roast 25-30 minutes, stirring occasionally until browned and
crispy.
Toss with the reserved vinaigrette (to your liking; you don't need to use all!!!) and fold in the parsley
before serving.
*www.spontaneoushausfrau.com