Ingredients
2 lbs brussels sprouts
2 tbsp olive oil
1 salt and pepper to taste
2 tbsp coarse Dijon mustard
1 tbsp honey
Instructions
Preheat the oven to 425°F. Line a flat baking sheet with parchment paper.
Toss the trimmed sprouts with the olive oil, salt, and pepper in a large bowl. Put the sprouts on sheet in one layer.
Roast the brussels sprouts for about 45 minutes or until crispy, shaking the sheet about every 15 minutes.
Mix together the mustard and honey in a small bowl. When the sprouts are done, add them to a serving bowl. Add in the honey mustard mixture and toss well.
Adapted from Diabetesfoodhub.org