roasted dijon brussels sprouts
serves approximately 8

INGREDIENTS:

brussels sprouts - 3 lbs
dijon mustard - 2 tbsp
cider vinegar - 1 tbsp
mustard seeds - 1 tbsp
canola oil - 2 tbsp
parsley - 1 tbsp
salt & pepper - to taste


DIRECTIONS:

Trim brussels sprouts. Par-cook (cook until almost done) sprouts in boiling water. Remove and drain. Mix mustard, vinegar, mustard seeds, chopped parsley and canola oil together. Add brussels sprouts to dijon dressing. Line a baking pan with parchment paper, add brussels sprouts to pan. Roast in a 500° oven until tender and just browned. Toss with salt and pepper to taste.