Adapted from Tasty Kitchen
5 tbsp extra virgin olive oil, divided
1 tbsp dijon mustard
1 tbsp balsamic vinegar
1/2 tsp agave nectar
1 tsp Worcestershire sauce
1 lb Brussels sprouts
1. Preheat oven to 400 F.
2. Whisk 3 tbsp. olive oil, dijon, balsamic, agave, and Worcestershire together in a small bowl until emulsified.
3. With a sharp knife, slice the stem end off the sprouts and then slice each one in half lengthwise.
4. Arrange the sprouts on a single layer on a foil-lined baking sheet. Drizzle with remaining olive oil and toss with tongs to coat. Roast for 25-30 minutes, tossing occasionally, until browned and crispy.5. Toss with vinaigrette, serve, and enjoy!
Printed from Playing House