Ingredients

The following ingredients have 4 Servings
  • 12 ounces Brussels sprouts
  • 2 teaspoons grapeseed oil (or Olive oil or similar)
  • salt (for seasoning)
  • pepper (for seasoning)
  • 2 tablespoons maple syrup
  • 2 tablespoons brown mustard (or Dijon if preferred)
  • pomegranate seeds (for garnish, if desired)

Instruction

  • Preheat the oven to 450 degrees.
  • Trim the stem end off of the sprouts. Remove any brown outer leaves and discard them. Cut the sprouts in half lengthwise. For larger sprouts, cut into quarters.
  • Add the sprouts to a sheet pan and drizzle with oil and season with salt and pepper. Toss to coat. Roast for 15 minutes, tossing the sprouts halfway through.
  • Meanwhile, in a small bowl, combine the maple syrup and mustard. Season with salt and pepper to taste.
  • Remove the Brussels sprouts from the oven and pour half of the sauce over them. Toss to combine. Roast them for another 3 minutes.
  • Transfer to a serving dish and drizzle with the remaining glaze. Garnish with pomegranate seeds if desired.
  • Store leftovers in an airtight container in the refrigerator for up to 3 days.