Okay I know you are going to say you don’t like brussels sprouts, djjon mustard, or balsamic vinager and you may be right, but trust me these taste WAY different when you mix and cook them together. The result is amazing and gives you veggies that taste like candy but with no guilt.
Give them a try if you dare.
This recipe is from Chef AJ’s post at http://www.nomeatathlete.com/radio-81/:
“BALASAMIC DIJON ROASTED BRUSSLES SPROUTS
Tastes just like candy. You will want to eat the entire 2 pounds all by yourself!
Preheat oven to 450F.
Trim the ends off of 2 pounds of Brussels sprouts and cut in half or fourths (depending on how big they are).
Place in a large bowl and add 1/4 cup of your favorite low sodium Dijon mustard or salt free Stone ground mustard and 1/4 cup of your favorite Balsamic vinegar. Mix well until the veggies are completely coated. Bake on a piece of parchment paper or nonstick silicone baking mat for at least 30 minutes, stirring every 10-15 minutes. If your Brussels sprouts are quite large or you prefer them crispier or more blackened, roast up to 30 minutes longer until they are done the way you like them. Make sure you stir them around every 10-15 minutes.
Chef’a Note: A 4% acidity vinegar like Napa Valley Naturals is preferred.”