1 pound Brussels Sprouts 1 tablespoon olive oil 1 tablespoon Dijon mustard Garlic, salt and pepper to taste
Preheat oven to 400 degrees F. Cut sprouts in half. Mix olive oil, Dijon mustard and spices with a whisk. Place sprouts on a baking sheet. Pour olive oil mixture over Brussels Sprout halves and mix to coat all. Roast for 35-45 minutes, until crispy on the outside. Serve and enjoy!
Add a teaspoon of balsamic vinegar for a sweeter flavor.