Roasted Brussels Sprouts with Dijon Vinaigrette

Adapted from Tasty Kitchen

Serves 3-4

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