Remember and important equation in the taste of vegetables... ROASTING = DELICIOUS.
Honestly I could have just eaten these for dinner. Actually I did. My daughter stole half of my lamb burger away from me and I ate more of these and more of these. So dang, good.
The Brussels Sprout Mustard Toss
Sounds like a dance doesn't it?
2 pound bag Brussels sprouts
1/4 cup oil
2 tablespoons Dijon mustard
salt and pepper to taste
2 tablespoons red wine vinegar
Toss Brussels sprouts with oil and spread them in an even layer on a baking sheet. Roast in an oven at 375F until they are golden. I like doing at a lower temperature, than say, 425F- it seems to bring out more of their sweetness. Once they are done, move to a large bowl. In a small bowl, whisk together vinegar and mustard. Pour the mixture over the sprouts and add salt and pepper. Sit back, relax and enjoy ever savory mouth full.